How to cook cheesecakes with coconut recipe - a complete description of the preparation so that the dish turns out very tasty and original.

If you love coconut like me, then this recipe is for you! And also, if you like to have cheesecakes for breakfast, then the recipe is even more yours! Really a very successful and delicious recipe for making cheesecakes! Very aromatic, coconut flakes and vanilla aroma are pleasant to the taste. The most important thing in making cheesecakes is to choose the “right” cottage cheese, that is, dry, good cottage cheese, then your cheesecakes will not spread across the pan. And also, I started making cheesecakes with semolina a long time ago, I like it much better and the cheesecakes turn out fluffier, and the taste of the cottage cheese is much richer. This option is simply ideal for breakfast, with a cup of coffee or cocoa, honey or condensed milk, whatever you like... Either way it will be delicious!

Really a very successful and delicious recipe for making cheesecakes! Very aromatic, coconut flakes and vanilla aroma are pleasant to the taste. The most important thing in making cheesecakes is to choose the “right” cottage cheese, that is, dry, good cottage cheese, then your cheesecakes will not spread across the pan. And also, I started making cheesecakes with semolina a long time ago, I like it much better and the cheesecakes turn out fluffier, and the taste of the cottage cheese is much richer.

For breakfast, this option is simply ideal, with a cup of coffee or cocoa, with honey or condensed milk, whatever you like... Either way it will be delicious!!!

Very often, almost every day, I make cheesecakes for breakfast for my family. And so that we don’t get tired of this curd delicacy, I try to experiment with flavors. Sometimes I add dried fruits, fresh berries, and more recently I have fallen in love with coconut cheesecakes. It would seem that there is nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Do you want to make perfect cheesecakes? I will be happy to share the recipe!

For the master class, I chose my favorite coconut cheesecakes. Let's get started quickly!

Ingredients:

• 220 g 5% cottage cheese
• 1 egg
• 2 tbsp. spoons of coconut flakes
• 2 tbsp. spoons of flour
• 0.5 tsp coconut oil

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly or wet. 5% in plastic packaging turned out to be ideal for me. Add the egg to the cottage cheese and mix.

Add the remaining dry ingredients: flour, coconut, vanilla. I don’t add sugar, as I usually serve some kind of sweet sauce with cheesecakes. But you can add sugar to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.

Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.

Fry the cheesecakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait until the cheesecakes are fried on one side until golden brown.

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly or wet. 5% in plastic packaging turned out to be ideal for me. Add the egg to the cottage cheese and mix.

Add the remaining dry ingredients: flour, coconut, vanilla. I don’t add sugar, as I usually serve some kind of sweet sauce with cheesecakes. But you can add sugar to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.

Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.

Fry the cheesecakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait until the cheesecakes are fried on one side until golden brown.

Carefully turn the cheesecakes over and cover with a lid for a couple of minutes. Then remove the lid and cook the cheesecakes until golden brown for about three more minutes.

Delicious cheesecakes with a delicate aroma and pleasant coconut taste are ready! Melted chocolate works great as a sauce. Have a delicious breakfast, friends!

Appetizing cottage cheese pancakes are a great option for a hearty breakfast. Adding a small amount of coconut to the dough will add an exotic touch.

The presented recipe suggests doing without flour, and using semolina as a base. The amount of semolina depends on the consistency of the cottage cheese. A pinch of soda will make the cheesecakes more fluffy. The formed cheesecakes are placed on a very hot frying pan. Flour breading will prevent them from burning and at the same time provide a crispy golden brown crust.

The aroma of hot cottage cheese baking guarantees a complete family gathering in the kitchen.

Ingredients

• cottage cheese - 250 g
• large chicken egg - 1 pc.
• sugar - 2 tbsp. l.
• vanilla sugar - 1 tsp.
• corn or wheat flour - for breading
• semolina - 2 tbsp. l.
• salt - 0.25 tsp.
• coconut flakes - 40 g
• sunflower oil for frying

Preparation

1. Place the cottage cheese in a deep bowl and break the egg. Soften the cottage cheese with a fork while mixing with the egg. Rub thoroughly so that there are no lumps.

2. Add standard white and vanilla sugar to the curd mass, and don’t forget a pinch of salt. Mix all the spices thoroughly with the curd.

3. Add a little semolina to the curd dough. Mix well and leave aside for 15-20 minutes so that the semolina swells and becomes softer.

4. Add regular white coconut to the plate with the curd and stir. (Shavings can be used in a different color.)

5. Add a couple of spoons of corn or wheat flour to the board. Form the curds using a knife and give them a rounded, flattened shape.

Coconut flour has a low glycemic index and is low in fast carbohydrates. It contains fiber, which is several times more than whole grain flour. Coconut flour does not contain gluten, which is why it is popular among people on a gluten-free diet. There are many interesting recipes with this flour, but today I want to show you probably the simplest one - cheesecakes with coconut flour. In addition to baking, it can be used to make sauces, add to smoothies, breading mixtures, etc.

To prepare cheesecakes we will need:

- Cottage cheese (500 g.)
- Coconut flour (5-6 tablespoons)
- Eggs (3 pcs.)
- Salt and sweetener or sugar to taste
- Coconut oil

I have this coconut flour from iherb.com from Edward&Sons, a ziplock bag with flavored flour inside. A 454 g bag is quite economical when used this way. Let's start cooking:
Mix cottage cheese and eggs in a bowl; for a more delicate structure, you can beat the cottage cheese.

Stir the dough, it will become flexible enough and you can make neat cheesecakes. I fry it in coconut oil, but you can use other oils if you wish. The coconut oil I use for frying is:

Jarrow Formulas, Organic Extra Virgin Coconut Oil, 32 oz (908 g)

This oil is easily absorbed by the body, does not contain cholesterol, and is highly purified. It can also be used not only in cooking, but also for personal care (hair masks, massages, and much more). It is ideal for cheesecakes; it requires very little preparation.

You can serve these cheesecakes with berries, raisins or syrup. The coconut flour makes them crumbly and delicious. Bon appetit!

Do you like cheesecakes? Do you have any cooking secrets?

1. First of all, we combine the main components of cheesecakes: cottage cheese, eggs and sugar. We do not grind the cottage cheese, but simply carefully mix the ingredients.

2. Add coconut flakes. Mix the dough well. You can take unpainted classic white shavings, but I added colored ones. This is how I was in a colorful mood - I wanted to misbehave! I decided to add not only an exotic aroma and taste to this dish, but also bright summer colors.

3. Form cheesecakes and roll them in flour. Decide for yourself what size cheesecakes you want to make. Maybe you like the classics? Then the cheesecake will be 6–7 cm in diameter. Or maybe you like one-bite baby cheesecakes? Kids love these cheesecakes! Or maybe you like the golden mean? My cheesecakes with coconut flakes are 4–5 centimeters in diameter, slightly smaller than the traditional size.

4. Fry the cheesecakes in a hot frying pan. You need very little oil. Let's warm it up well, and only then lay out the cheesecakes. If you put the cheesecake in a cold frying pan, it will stick and it will be difficult to turn it over. And if the oil is not warmed up enough, then our product will not fry, but will absorb that same oil until it, when heated, begins to sizzle.

5. As soon as the cheesecake is browned on one side, carefully turn it over. We try not to overcook the cheesecakes on the fire, but remove them as soon as they are appetizingly browned.

6. Remove the finished cheesecakes with coconut flakes from the pan and serve with sour cream. Exotic is exotic, but traditions should not be broken! We brew tea and invite everyone to enjoy it. Bon appetit everyone!

See also video recipes:

1) Coconut cheesecakes are the most delicious:

2) How to make cheesecakes with coconut flakes without flour: