Recipe Casserole with coconut flour. Calorie, chemical composition and nutritional value.

Option 1: Classic cottage cheese-coconut casserole

For a real cottage cheese-coconut casserole, you definitely need semolina. It will help thicken the mass and give the desired consistency. Also, this ingredient will prevent the casserole from falling off after removal from the oven. We use cottage cheese for the dish that is not very wet. Dry white coke shavings are used. It is not advisable to use colored sprinkles; it is better to leave it for decorating pastries and cakes.

Ingredients

3 eggs;
90 g sugar;
130 ml kefir;
3 g soda;
70 g coconut flakes;
350 g cottage cheese;
140 g semolina;
1 g citric acid;
30 g flour.

Step-by-step recipe for classic cottage cheese-coconut casserole

Pour the coconut flakes into a small bowl or deep plate. Add kefir, stir and leave for ten minutes.

Separate three yolks, add cottage cheese, a pinch of salt and grind together well. As soon as the mass becomes homogeneous, add semolina to it, and then coconut flakes with kefir. Stir everything together, cover, and let stand for another fifteen minutes.

Beat the previously separated egg whites until foamy. As soon as they have increased in volume, gradually add granulated sugar. Transfer the protein mass into the curd mixture with semolina and coconut. Stir a little.

Combine flour with soda and citric acid. Add to casserole. Stir once more, then transfer it all into the mold. If it does not have a non-stick coating, then be sure to lubricate it.

Place the coconut-curd casserole in the oven for 40 minutes, cook at 170 degrees. We don’t rush to remove it from the mold, first cool it a little, then shake it out. You can pour condensed milk, sprinkle with powder or decorate with berries.

It is not necessary to make one large casserole; you can put the coke mass in small silicone molds, bake in them, you will get a wonderful portioned dish similar to cupcakes.

Cooking method

Cut the cold butter into cubes and beat in a blender with flour and a pinch of salt until crumbs form. If you don’t have a blender, you can grind the mixture into crumbs between your palms.

Using an immersion blender, mix cottage cheese, eggs, sugar, cream and coconut until smooth.

Place a layer of crumbs on the bottom of the portioned molds, place the curd mass on it and sprinkle the remaining crumbs on top (you need to spread it without a slide, in even layers, since the mass will increase in volume during the baking process).

Bake in a preheated oven for 20-25 minutes. The casserole can also be prepared in one large form - in this case, it is better to cover it with baking paper and adjust the cooking time upward.

Curd casserole with coconut

ready!

Bon appetit!

A simple, very tender cottage cheese casserole that, when cold, tastes even better than any other. This is an ideal 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 buying real homemade cottage cheese from people, even trusted ones, is also not an option, 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 a very delicate cheese is separated, 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.

Watch the video on how to prepare cottage cheese casserole (in Ukrainian):

4 servings:

Ingredients

500 grams of cottage cheese
2 eggs
4 tbsp. decoys
3 tbsp. Sahara
50 grams coconut flakes
Butter for greasing the mold
Grated cookies or light breadcrumbs for sprinkling the pan

1) Preheat the oven to 180°C.

2) Place all the ingredients for the cottage cheese casserole in a deep bowl or the bowl of a planetary mixer.

3) Beat everything together until smooth.

4) Grease a small heatproof dish with butter and sprinkle with grated cookies or breadcrumbs.

Those who love cottage cheese and coconut baked goods will love this “2 in 1” option. 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.

Resourceful housewives, by making small changes to the usual recipe for cottage cheese casserole, 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.

Option 2: Quick recipe for cottage cheese and coconut casserole “Smak”

A recipe for a delicious and tender cottage cheese-coconut casserole, which Elizaveta Boyarskaya once prepared in the television program “Smak”, where this name came from. The recipe is quite quick, the cooking time in the oven is only 20 or 25 minutes, it depends a little on the moisture content of the cottage cheese. In addition to it, you need coconut milk, as well as shavings. We use the fat content of the cottage cheese at our discretion. Turn on the oven immediately, as the mixture will only take ten minutes to cook.

Ingredients

230 ml coke milk;
400 grams of cottage cheese;
130 g coconut flakes;
3 eggs;
75 g cane sugar;
spoon of butter.

How to make quick coconut casserole

Pour the recipe shavings into coconut milk and also add sugar. Take the liquid at room temperature, you can warm it up slightly. If you use cold milk, the chips will not swell. Stir and leave for a few minutes.

While we grind the cottage cheese, add the eggs and stir. Or simply combine them, lower the blender (soft cottage cheese can also be beaten with a mixer), and beat for a minute. Add soaked coconut flakes. Let this mixture sit for another five minutes.

Carefully coat the mold with vegetable oil, lay out the prepared coconut mixture with cottage cheese and cook at 180 degrees until a crust appears. You can brown it heavily or make a light and slightly moist casserole.

You can use regular whole cow's milk instead of coconut milk, but the taste will change slightly. It is also possible to replace cane sugar with regular refined sugar.

Cottage cheese casserole with coconut flakes - recipe with photos step by step

The recipe for cottage cheese and coconut casserole is so simple that you can afford to prepare this dish at any time and even for no reason. The set of ingredients is not particularly unique, and the preparation is lengthy and difficult. So, let's prepare the components.

Place the cottage cheese in a large bowl and mash with a fork. It is best to use slightly grainy low-fat cottage cheese. Low-fat curd mass is not suitable, as it will not give the necessary juiciness and will be quite difficult to whip. However, too coarse-grained cottage cheese will also not be an ideal choice, since you will first have to blend it into a fine-grained one with a blender.

Beat the eggs in a separate container with vanilla and sugar until fluffy.

Pour the sweet egg mixture into the cottage cheese.

Mix thoroughly, but it is better to beat with a whisk or blender until smooth. Sift oatmeal into the curd-egg mixture. Oat flour can also be replaced with refined wheat or whole grain wheat. Sift the baking powder together with the flour. Beat with a whisk or using a blender until smooth.

Option 3: Curd-coconut casserole “Almost a pie”

A very airy, light and incredibly tasty coconut casserole that can easily replace a pie. Cottage cheese is added in small quantities, there are many additional ingredients, but this in no way spoils the final dish.

Ingredients

200 g cottage cheese (pack);
150 g butter (take 72%);
a glass of flour;
2 tsp. ripper;
3 eggs;
1.5 cups coconut flakes;
1 g vanillin;
3 g soda;
150 g sugar;
0.5 tbsp. semolina;
a glass of kefir.

How to cook

For the dough, take softened butter and add cottage cheese to it. If the pack contains 180 grams, then it’s okay, that will be enough. Grind together until all the pieces of cottage cheese are dispersed in the oil.

Add granulated sugar to the butter. We continue to rub. All this can be done quickly with a blender, but it thins out the consistency. After adding all the sugar, break all the eggs one by one. It is better to take products of the same temperature, then the oil will not seize into lumps.

Pour kefir into the dough, then add semolina. Stir and leave for a quarter of an hour. Add vanilla and shavings, stir and let stand for another ten minutes.

At the very end, add wheat flour with baking powder and soda, immediately mix well so that all ingredients are evenly distributed in the mass.

Transfer the coconut dough into a mold, put it in the oven and bake at 180 degrees for 35 minutes. Or pour it all into a slow cooker. There we cook the cottage cheese-coconut casserole for 50 minutes.

The casserole is similar to a pie, you can decorate it with icing, pour white melted chocolate on it, and if desired, apply a layer of coconut flakes on it. We do this immediately, before the coating hardens.

Option 4: Tropicanka cottage cheese and coconut casserole with banana

For a fragrant casserole you will need not only coke shavings, but also bananas. An incredibly tasty, tender and healthy dish, which is also easy to prepare. We take bananas that are soft, but not dark. Otherwise, the casserole will have an unattractive tint.

Ingredients

3 bananas;
5 spoons of semolina;
2 spoons of honey;
5 spoons of coconut flakes;
700 g cottage cheese;
3 eggs.

Step by step recipe

Step 1: Peel the bananas, break them into pieces and place in a bowl. If desired, you can pour lemon juice over the pieces; this is often done; the citrus prevents the product from darkening and also gives it its own taste.

Add honey to the bananas and break the eggs one at a time and add all the cottage cheese at once. Immerse the blender and beat it until we get a homogeneous mass. The consistency and appearance will resemble a thin cream.

At the very end, add the semolina and coconut flakes along with it, leave for about ten minutes, then pour into the mold. Sometimes semolina is added along with the other ingredients and blended with a blender, this speeds up the swelling process. Baking will take 40 minutes, temperature approximately 170 degrees.

If honey is not tolerated or you simply have run out, then you can also use sugar, cane or white, in this option we add about four tablespoons, no more, since bananas themselves are also sweet.

Option 5: Curd-coconut casserole “Bounty”

You can find your own heavenly delight in every bite of this casserole. It is very similar to the bar of the same name, only it consists entirely of natural products and is good for health. The ingredients are calculated for an 18 centimeter mold.

Ingredients

300 g cottage cheese 5%;
5 spoons of shavings;
3 spoons of sugar;
2 tablespoons flour;
vanillin;
2 eggs;
150 ml coconut milk;
100 g chocolate.

How to cook

We measure out 100 ml of coke milk for the dough, the rest will go into the glaze. Place the eggs in a bowl, start beating, gradually adding sugar, cottage cheese, a pinch of salt, add coconut flakes. At the end, pour in milk and add wheat flour.

Transfer the coconut mass into the mold. Place the unusual casserole in the oven for 25 minutes, bake at 200 degrees, then leave to cool.

Break the chocolate bar, place it in a bowl and melt. Once all the pieces have dispersed, mix well and add the remaining coconut milk.

Remove the cooled casserole from the pan. Pour glaze on top. Use a spoon or spatula to help spread it evenly over the surface. Place the coconut casserole in the refrigerator for half an hour.

If desired, you can cover the “Bounty” with white chocolate glaze. Melt one tile with a piece of butter or three tablespoons of cream, pour it on top. It is dangerous to add milk to white chocolate; it may curdle.

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.

Author of the publication

30 years old, born in the Urals, recently lives in Krasnodar. “The love for cooking began in me since childhood, and at university I became very interested in photography. With the birth of my son, there was time and opportunity to combine these two of my greatest passions.”

Recipe author: Ekaterina Rubtsova
After cooking you will receive 6
Cooking time: 40 min

Cottage cheese casserole with coconut oil

Coconut oil has long been one of the main components of many confectionery products, prepared both in mass production and at home. Coconut oil helps strengthen the immune system and improve skin color, and it is easily absorbed by the body, improves the functioning of the brain and digestive system. When this oil is added, the dish is saturated with a pleasant creamy taste, some natural sweetness and coconut aroma.

Curd casserole flavored with coconut oil will delight you with its curd taste, coconut aroma and golden brown crust.

Ingredients

eggs – 3 pcs.;
cottage cheese 9% fat - 250 g;
coconut oil 150 gr.;
sugar – 3 tbsp. l.;
wheat flour - 3 tbsp. l.;
coconut flakes – 150 gr.

To make the coconut oil casserole:

Initially, the coconut oil should be divided so that one part contains about 120 grams, and the other only 30. Place the cottage cheese and most of the coconut oil in a deep container and rub thoroughly. The rest of the oil will be used to grease the baking pan.

Add sugar and coconut flakes to the cottage cheese, and mix the resulting mixture well. Beat in the eggs one at a time and mix. If you have an immersion blender, you can use it, then the mass will be more homogeneous and airy, and the casserole will become more tender. Lastly, flour is introduced into the dough and mixed with a spoon. Even if the mass turns out to be somewhat liquid, you should not add starch; during baking, the casserole will become much thicker.

Place the dough in a fireproof dish greased with the remaining coconut oil and bake for 35-40 minutes at a temperature of 180 0. After the specified time, take out the dish, and, despite the fact that the casserole seems a little raw, cover the container with a towel until it cools completely. This will help the casserole “reach”.

Serve the coconut casserole cold with sauce or berries.