Curd coconut casserole with coconut milk. Cottage cheese casserole with semolina and coconut flakes. How to cook cottage cheese-coconut casserole in the oven

Resourceful housewives, by introducing into usual recipe cottage cheese casserole with small changes, you get completely new tastes. Today on the agenda is cottage cheese-coconut casserole. It's amazing how adding a little coconut takes a simple cottage cheese casserole to the next level. It will certainly be appreciated by both the little picky kids and the older generation.

Try it, this curd dessert will become one of your family’s favorites.

Cottage cheese casserole with coconut: step-by-step recipe

Ingredients:

Cottage cheese – 350 g;
Sugar – 2 tbsp. l.;
Coconut flakes – 100 g;
Chicken egg – 2 pcs.;
Semolina – 0.5 cups;
Milk – 1 glass.

How to cook cottage cheese-coconut casserole in the oven

Prepare everything you need.

Place cottage cheese and coconut in a suitable sized bowl.

Pour semolina and sugar. Leave a teaspoon of shavings and granulated sugar for sprinkling.

Grind everything with a fork. Break the eggs.

Pour in milk.

Stir until the components are evenly distributed. In this case, the coconut casserole will come out with grains. If you want to get a smooth and delicate structure, you need to beat everything with a submersible blender until the mass becomes like cream. Let stand for at least half an hour. This is necessary for the semolina to swell.

Grease a baking dish (it is more convenient to take a detachable one, in this case the diameter is 20 cm) with vegetable or butter, sprinkle with semolina. Place in preheated oven for 2-3 minutes.

Add the curd-coconut mixture and smooth it out.

Sprinkle the reserved coconut flakes and sugar. This will give the casserole a nice, crispy top.

Place in a preheated oven and bake on the top tier at 170 degrees for 30 minutes. Then turn off the oven and leave the casserole inside for at least an hour, or better yet until it cools completely.

The dessert can only be sliced beautifully and evenly when cooled; a hot coconut casserole may simply fall apart when you try to remove it from the mold. Serve with tea and warm milk. If desired, add sour cream and jam.

1. Combine the eggs in a deep bowl and grind well, add melted butter.

2. Beat the ingredients with a mixer or immersion blender until smooth.

3. Pour sugar, semolina and coconut into the dough. Let the dough sit for 10-15 minutes so that the semolina swells. For dessert, you can take white, uncolored shavings, then the casserole will turn out classically white and creamy. We wanted to add a pop of color to these baked goods and chose yellow and orange coconut flakes.

4. The dough should not be very liquid, like for pancakes.

5. Grease a heat-resistant pan with butter and sprinkle with breadcrumbs. If you don’t have breading at home, you can use cookie crumbs or even a couple of tablespoons of semolina. Pour the dough into the mold and level the surface with a spoon.

6. Bake for 20–25 minutes at 180 degrees. This time is enough for curd baked.

7. Cottage cheese casserole with semolina and coconut flakes ready! The dessert can be served either warm or chilled. Decorate it with melted chocolate, berries or pieces of fruit. Oh, it turned out so delicious! Help yourself to your health!

See also video recipes on how to cook cottage cheese-coconut casserole:

1. How to cook cottage cheese casserole with coconut flakes

2. Delicious cottage cheese casserole with coconut

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What a disgusting thing, what a disgusting thing this is of yours jellied fish! - Hippolyte in the film “The Irony of Fate” I simply cannot eat caviar, but I have to force myself. - The heroine of Audrey Tautou in the film “Fatal Beauty” In case of major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau Are you crazy? A dear friend flies from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour Croissant!" I'm tempted to go to Paris and open a bakery "Hello, toast!" - Fran Lebowitz. And I’ll open a bakery in Washington, “It’s great, damn it!” - Marina R. The food here is absolutely terrible, and the portions are too small. - Woody Allen A robot will never replace a person! - Cannibal If you want to know me, eat with me. - James Joyce Uh-huh - uh, dear! What kind of peacock is this? Don’t you see - we’re eating... - Genie from The Adventures of Munchausen If the country doesn’t have at least fifty varieties of cheese and good wine, which means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

For those who love cottage cheese and coconut baked goods, this “2 in 1” option will appeal to you. The casserole turns out tender and very tasty. You can take any berry, I made it with cherries and black currants, I think raspberries, cranberries, lingonberries or red currants would also be great.

Curd and coconut casserole with berries will appeal to both children and adults.

This casserole can be easily baked in a slow cooker: “baking” mode for 45-50 minutes.

This time I made a casserole with black currants; I took the berries out of the freezer first.

Measure out the required ingredients.

Divide the eggs into whites and yolks. Add sugar, yolks and milk to the cottage cheese.

Beat the mixture with a mixer. If the cottage cheese is grain, then use a blender.

Add flour and coconut flakes.

Mix with a spatula.

Beat the whites into a fluffy foam.

Add to the main mass, mix gently with a spatula.

Sprinkle the berries with sugar and mix lightly.

Grease the mold a little with butter. Spread half of the coconut curd mixture.

Place berries and sugar on top.

Cover with the remaining mixture. Place thin slices of butter on top.

Bake the casserole at 170 degrees until golden brown, about 35 minutes.

Curd-coconut casserole with berries is ready. You can cut it when it has cooled slightly or completely.

Bon appetit.

Simple, very tender casserole from cottage cheese, which when cold tastes even better than any perfect option for those who like to eat delicious food, but don’t like to mess around in the kitchen. There is no need to separately beat, grind, etc. Mix everything and pour into a greased pan and bake.

I came up with the casserole itself out of the need to use homemade ricotta, a mild version of cottage cheese. I have this kind of cheese at home regularly since my youngest daughter was 6 months old and I began to gradually introduce cottage cheese into the baby’s diet, which I prepare almost according to the principle. Since I don’t trust the manufacturers of store-bought cottage cheese enough to give it to babies. And buy a real one homemade cottage cheese, people, even trusted ones, also have no choice, because the traditional method of preparing cottage cheese is far from sterile. So I make cheese myself, as my cousin once taught me, for the needs of my eldest daughter Emma. I prepare it by mixing pasteurized milk with kefir and bringing it almost to a boil. Then it separates very soft cheese, which Stella, my youngest daughter, eagerly enjoys. But he always gets more than he needs. On the third day, I’m already preparing the next batch of cheese, and from the leftovers I bake this casserole, which I’ve also been giving to my baby since she was 10 months old.

If desired, you can add raisins or other dried fruits to the casserole by first pouring boiling water over them for a few minutes, then draining. You can also add citrus zest, steaming them well before washing them. And you can add.