Coconut curd cakes. Cheesecakes with coconut flakes and semolina, no flour

Cottage cheese dishes are very good both for breakfast and for an afternoon snack, especially if the family has children. Cottage cheese is very useful and simply necessary for a growing body. From all of my household curd dishes the greatest delight is the syrniki. The highlight of this recipe is the coconut flakes. When frying, cheese cakes with coconut flakes, emit an amazing aroma. Let my step-by-step photo recipe help you prepare a delicious curd breakfast.

To prepare coconut curd cakes in a pan, we need:

• 800 gr dry cottage cheese;
• 2 eggs;
• 4 tablespoons semolina;
• 4 tablespoons Sahara;
• 40 grams of coconut flakes;
• ½ tsp salt;
• 2 tsp vanilla sugar;
• 6 tbsp vegetable oil for frying.

How to cook curd cakes with coconut and semolina

To prepare the dish, you will need dry cottage cheese. If there is cottage cheese with excess liquid, then wrap it in cheesecloth and place in a colander for a couple of hours.

Take a large bowl and pour the curd into it. We also send eggs, sugar, salt, vanilla sugar here. Mix well with a fork. Then, add semolina and finely ground coconut. Stir until smooth. We give our cheese dough rest for 15 minutes.

After the expiration of time, we begin to mold our syrniki. We need a deep bowl of flour and a cutting board. I take a tablespoon and, dipping it in water each time, I collect a thick dough. In a plate with flour, with the help of my hands, I roll and shape the cheesecake.

Sprinkle the plate with flour so that the semi-finished products do not stick, and put the cheese cakes on the surface.

I warm up the pan as much as possible, pour in odorless refined sunflower oil. Over medium heat, fry curd cakes with coconut flakes on one side for 2-3 minutes, and then turn over and fry over low heat under the lid for another 3 minutes. So the curd cakes rise well and remain fluffy even without the use of soda.

With coconut flakes, it turned out very tasty, beautiful and lush. The coconut note lends a sophisticated candy-like flavor to the homemade flavor. Let be good breakfast will set you and your family up for a good day. Bon Appetit!

step by step recipe with photo

Appetizing cottage cheese pancakes - great option 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 basis. The amount of semolina depends on the consistency of the curd. A pinch of baking soda will make the pancakes more lush. Formed syrniki are placed in a highly preheated frying pan. Breading with flour will keep them from scorching while still providing a crispy brownish crust.

Aroma hot curd baking guarantees a complete family collection 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 curd in a deep bowl and break the egg. Use a fork to soften the curd while mixing with the egg. Rub well so that there are no lumps.

2. Add standard white and vanilla sugar to the curd mass, also do not forget about a pinch of salt. Mix all the spices with the curd thoroughly.

3. Add some semolina to the curd dough. Stir well and leave aside for 15-20 minutes to swell and soften the semolina.

4. Add plain white coconut flakes to a bowl of curd and stir. (Chips can also be used in other colors.)

5. Add a couple of tablespoons of corn or wheat flour to the board. Shape the curds with a knife and give them a round, flattened shape.

6. Heat the oil in a frying pan, fry the curd blanks over medium heat on one side, then turn over and continue frying until browning on the other side.

7. Transfer the prepared cheese pancakes to a plate with disposable kitchen towels to rid the treat of excess fat. Then sprinkle as desired icing sugar and serve.

So, you have purchased medium fat cottage cheese for the dish. If there is excess liquid, the cottage cheese must be squeezed out, it must be moderately dry. To do this, transfer the cottage cheese to a gauze bag, tie it on top and hang it over a bowl for 1-2 hours, where the excess whey will drain. In order not to grind the cottage cheese through a sieve for a long time, I suggest using a crush for mashed potatoes to pour it along with sugar. You will get a homogeneous curd mass. You can also use a blender to grind.

V ready mass add 1 egg and semolina. It is advisable to buy village eggs, they have a darker yolk, thanks to which curd dough will acquire a beautiful yellow tint. Mix well again. Leave it for 10 minutes so that the semolina swells.


Then add the coconut flakes and mix thoroughly. Choose coconut shavings white, without adding dyes, so that the color of the finished culinary product was natural.

Cheesecakes will acquire a pleasant aroma if you add a pinch of ground cardamom, vanilla, or a bag of vanilla sugar to the dough. To create a citrusy aroma, you can add a little grated lemon zest.

Candied fruits, dried fruits are very often put in the mass for cheesecakes: raisins, pieces of dried apricots, dates, prunes. You can also add pieces of chocolate, chopped nuts.

You can substitute starch for flour in a recipe.

We begin to form balls from cottage cheese. Each of them should be slightly larger in size. chicken eggs... So that the mass does not stick to your hands, and the balls are smooth and even at the edges, without cracks, moisten your hands cold water, and then start sculpting. On a board sprinkled with flour, lay out the formed curd balls.


Dip ready-made curd balls in a plate with flour from all sides. At this stage of work, your hands should already be dry so that flour does not stick to them. We flatten the balls by gently pressing down with our fingers, but not very thinly. Too thin cheesecakes will come out dry, and very thick ones will not bake well, will be raw in the middle.

Put the cheese cakes in a preheated pan with vegetable oil... The thickness of the butter layer in the pan is 5 mm. The oil must be refined, odorless. Fry over low heat, 2 minutes on each side. Then cover and cook for another 4-5 minutes. So they will be more magnificent, softer, not dry out. It is advisable to put each portion of cheesecakes in fresh, hot oil.

It is best to fry the dessert in a nonstick skillet with a thick bottom.

The cooking time for the rosy aromatic syrniki took literally 30 minutes, and the whole family, especially the children, was satisfied and satisfied!

Very often, almost every day, I cook cheesecakes for breakfast for my family. And so that it curd delicacy we are not tired, I try to experiment with tastes. Sometimes I add dried fruits, fresh berries, and more recently I fell in love with coconut cheese cakes. It would seem that 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 cheese cakes. Let's get started soon!

Ingredients:

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly and damp. Ideal for me turned out to be 5% in plastic bags. Add the egg to the curd and stir.

Add the remaining dry ingredients: flour, coconut, vanillin. I do not add sugar, as I usually serve some sweet sauce... But sugar can be added to taste, about 1-2 tablespoons. The sweetest pancakes are obtained with rice flour, but Wheat flour will do too.

We mix all the ingredients well again and from the resulting curd dough we form small syrniki, but rather high. Roll each cheesecake in a little flour.

Fry curd cakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can substitute sunflower oil without smell. We do not cover with a lid, we wait for the syrniki to be fried on one side until golden brown.

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