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Oven cottage cheese casserole with coconut flour. Cottage cheese casserole with semolina and coconut flakes

A simple, very tender cottage cheese casserole that, when cold, tastes even better than any. perfect option for those who like to eat deliciously, but do not like to tinker in the kitchen. You do not need to separately beat, grind, and the like. Mix everything and pour into a greased dish and bake.

I came up with the casserole itself out of the need to use homemade ricotta, a gentle version of cottage cheese. I have a similar cheese at my home on a regular basis since my younger daughter was 6 months old, and I gradually began to introduce cottage cheese into the baby's diet, which I cook almost according to the principle Since I do not trust the producers of store-bought cottage cheese enough to give it to babies. And buy a real homemade cottage cheese, people, even trusted ones, also have no way out, because the traditional method of making cottage cheese is far from sterile. So I make cheese myself, as my cousin taught me at one time, for the needs of the eldest daughter Emma. And I prepare it by mixing pasteurized milk with kefir and bringing it almost to a boil. Then it separates very tender cheese, which Stella, my youngest daughter, eagerly enjoys. But he always gets more than he needs. On the third day, I am already preparing the next batch of cheese, and from the leftovers I bake such a casserole, which I also give to the baby since 10 months.

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

Watch the video on how to cook curd casserole (in Ukrainian):


Serves 4:

Ingredients

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

1) Preheat the oven to 180 ᵒС.

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

3) Beat everything together until smooth.

4) Grease a small heat-resistant dish butter and sprinkle with grated biscuits or breadcrumbs.

For those who love cottage cheese and coconut baked goods, this 2-in-1 option will be to their liking. The casserole turns out to be tender and very tasty. You can take any berry, I did it with cherries and black currants, I think raspberries, cranberries, lingonberries or red currants are also perfect.

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

This casserole can be easily baked in a multicooker: baking mode for 45-50 minutes.

This time I made a casserole with black currant, I took the berry out of the freezer first.

Measure out the required ingredients.

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

Beat the mass with a mixer. If the curd is grain, then with a blender.

Add flour and coconut flakes.

Stir with a spatula.

Beat the whites until fluffy.

Add to the bulk, mix gently with a spatula.

Cover the berry with sugar, mix slightly.

Grease the mold a little with butter. Lay out half of the coconut-curd mass.

Spread the berry with sugar on top.

Cover with remaining compound. Spread 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. Can be sliced ​​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 a curd-coconut casserole. It's amazing how adding a little coconut flakes takes the regular curd casserole to the next level. It will certainly be appreciated by both the little fussy and the older generation.

Try this one curd dessert will become one of the family's favorites.

Curd casserole with coconut flakes: a 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 coconut curd casserole in the oven

Prepare everything you need.

Place cottage cheese and coconut in a suitable bowl.

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

Rub 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 punch through everything with an immersion blender until the mass becomes like a cream. Let stand for at least half an hour. This is necessary in order for the semolina to swell.

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

Lay out the curd-coconut mixture, smooth out.

Sprinkle over the left coconut flakes and sugar. This gives the casserole a nice and crispy top.

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

Dessert can be cut beautifully and evenly only chilled; hot coconut casserole can simply fall apart when trying to remove it from the mold. Serve with tea, warm milk. If desired, add sour cream, jam.

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


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


3. Pour sugar, semolina and coconut into the dough. Let the dough stand for 10-15 minutes, so that the semolina swells. For dessert, you can take white unpainted shavings, then the casserole will turn out to be classic white-cream. We wanted to add some brightness to these baked goods and chose yellow and orange coconut flakes.


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


5. Grease the heat-resistant form with butter and sprinkle with breadcrumbs. If there is no breading in the house, you can use cookie crumbs or even a couple of tablespoons of semolina. Pour the dough into a mold, level the surface with a spoon.


6. Bake for 20-25 minutes at 180 degrees. This time is quite enough for the curd mass to bake.


7. Cottage cheese casserole with semolina and coconut flakes ready! Dessert can be served warm or chilled. Decorate it with melted chocolate, berries or pieces of fruit. Ah, such deliciousness turned out! Help yourself to your health!

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

1. How to cook curd casserole with coconut flakes

2. Delicious curd casserole with coconut

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