Step by step recipe with photos. Cottage cheese casserole with coconut in a slow cooker Cottage cheese casserole with coconut milk recipe

Resourceful housewives, by making small changes to the usual recipe for cottage cheese casserole, get completely new tastes. Today on the agenda cottage cheese and coconut casserole. It's amazing how adding a little bit of shredded coconut takes a regular cottage cheese casserole to the next level. It will certainly be appreciated by both the little picky eaters and the older generation.

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

Cottage cheese casserole with coconut: a step by step recipe

Ingredients:

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

How to cook cottage cheese and coconut casserole in the oven

Prepare everything you need.

In a bowl of a suitable size, put the cottage cheese and coconut flakes.

Add semolina and sugar. Leave a teaspoon 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 texture, you need to break through everything with a submersible 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.

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

Spread the cottage cheese-coconut mixture, smooth.

Sprinkle the remaining coconut flakes and sugar on top. So the casserole will have a beautiful and crispy top.

Send to a preheated oven and bake on the top tier at a temperature of 170 degrees for 30 minutes. Then turn off the oven and leave the casserole inside for at least an hour, and preferably until completely cooled.

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

Step-by-step recipes for cottage cheese and coconut casserole with milk and shavings, banana, chocolate

2018-07-18 Marina Vykhodtseva

Grade
prescription

802

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

10 gr.

carbohydrates

24 gr.

241 kcal.

Option 1: Classic Cottage Cheese Casserole

For a real cottage cheese and coconut casserole, semolina is a must. It will help thicken the mass and give the desired consistency. Also, this ingredient will not allow the casserole to fall off after being removed from the oven. We take the cottage cheese for the dish is not very wet. Dry white coke shavings are used. It is undesirable to take colored topping, it is better to leave it for decorating cakes and cakes.

Ingredients

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

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

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

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

Beat previously separated egg whites until foamy. As soon as they increase well in volume, gradually add granulated sugar. Transfer the protein mass to the curd mixture with semolina and coconut. Mix a little.

Combine flour with soda and citric acid. Add to casserole. Stir one more time, after which we shift it all into a mold. If it is without a non-stick coating, then be sure to lubricate it.

We put the coconut-curd casserole for 40 minutes in the oven, cook at 170 degrees. We are not in a hurry to take it out of the mold, first we cool a little, then we 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 into small silicone molds, bake in them, you get a wonderful portioned dish that looks like cupcakes.

Option 2: Quick Recipe for Cottage Cheese and Coconut Casserole "Smak"

The recipe for a delicious and tender cottage cheese-coconut casserole, which was somehow prepared in the television program "Smak" by Elizaveta Boyarskaya, from where this name appeared. The recipe is quite fast, the cooking time in the oven is only 20 or 25 minutes, it depends a little on the humidity of the cottage cheese. In addition to it, you need coconut milk, as well as shavings. We take the fat content of cottage cheese at our discretion. Turn on the oven immediately, as the mass will cook in just ten minutes.

Ingredients

  • 230 ml of coke milk;
  • 400 grams of cottage cheese;
  • 130 g coconut;
  • 3 eggs;
  • 75 g cane sugar;
  • a spoonful of oil.

How to quickly cook coconut casserole

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

While pounding the cottage cheese, add the eggs, stir. Or just combine them, lower the blender (soft cottage cheese can be beaten with a mixer), interrupt for a minute. Throw in the soaked coconut. Let this mass stand for another five minutes.

Carefully coat the mold with vegetable oil, spread 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 allowed to replace cane sugar with ordinary refined sugar.

Option 3: Almost a Pie Cottage Cheese Casserole

Very airy, light and amazingly tasty coconut casserole, which can completely replace the pie. Cottage cheese is added in a small amount, there are many additional ingredients, but this does not spoil the final dish at all.

Ingredients

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

How to cook

For the dough, take softened butter, add cottage cheese to it. If there are 180 grams in a pack, then it's okay, that will be enough. Rub together until all the pieces of cottage cheese disperse in oil.

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

Pour kefir into the dough, after which we introduce semolina. Stir, leave for a quarter of an hour. We fall asleep vanillin with shavings, stir and let stand for about ten more minutes.

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

We shift 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 cottage cheese and coconut casserole for 50 minutes.

The casserole looks like a pie, it can be decorated with icing, pour white melted chocolate, if desired, apply a layer of coconut flakes on it. We do this immediately, until the coating is frozen.

Option 4: Tropicanka Cottage Cheese Casserole with Banana

For a fragrant casserole, you will need not only coke chips, but also bananas. Incredibly tasty, tender and healthy dish, which is also easy to prepare. Bananas are soft, but not dark. Otherwise, the casserole will have an ugly shade.

Ingredients

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

Step by step recipe

Step 1:
Peel bananas, break into pieces and send to a bowl. If desired, you can pour lemon juice over the pieces, as they often do, citrus prevents the product from darkening, and also gives its taste.

Add honey to the bananas and break the eggs one at a time, immediately lay out all the cottage cheese. Immerse the blender and beat it all until we get a homogeneous mass. The consistency and appearance will resemble a thick cream.

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

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

Option 5: Cottage Cheese Bounty Casserole

In every piece of this casserole you can find your heavenly delight. It is very similar to the bar of the same name, only it consists entirely of natural products, it is good for health. Ingredients are calculated for a form of 18 centimeters.

Ingredients

  • 300 g cottage cheese 5%;
  • 5 spoons of chips;
  • 3 spoons of sugar;
  • 2 tablespoons of 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 milk and introduce wheat flour.

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

Break the chocolate bar, transfer to a bowl and melt. As soon as all the pieces disperse, mix well and add the remaining coconut milk.

Take the cooled casserole out of the mold. Pour frosting on top. We help with a spoon or spatula evenly distributed over the surface. We put the coconut casserole in the refrigerator for half an hour.

If desired, you can cover the "Bounty" with white chocolate icing. We 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 can curdle.

Today we are preparing a sweet cottage cheese casserole with the addition of semolina, ready-made coconut flakes and an apple for decoration. The basis of cottage cheese casseroles is cottage cheese and eggs. Cottage cheese casserole can be safely served with whipped cream (ready-made or whipped with your own hand) or with a couple of scoops of ice cream - it will turn out wonderful - isn't it? If your child or significant other does not use fresh cottage cheese, you can safely cook cottage cheese casserole in a slow cooker and see - the result will be one hundred percent. Not a crumb will be left of the casserole. I think your family will be delighted with such baking! Many children say that cottage cheese casserole with adding coconut flakes in a multicooker very similar to the filling of the BOUNTY bar. Just a great combination!

Ingredients:

  • cottage cheese - 200 g
  • semolina - 3 tbsp. spoons
  • granulated sugar - 2 tbsp. spoons
  • eggs - 2 pcs
  • coconut flakes - 5 tbsp. spoons
  • 5 g baking powder
  • milk or kefir (about 20 - 30 ml)

Recipe for cottage cheese casserole with coconut flakes:

Mix semolina with milk and leave to swell. In the meantime, you need to beat the eggs with sugar in a lush white foam.

Gently mix in the coconut flakes, semolina mixture, baking powder and beaten eggs.

Pour the curd mass into a greased multicooker bowl. Top with apple slices, if desired. Cook the casserole in a slow cooker, in the "baking" mode for 40 minutes.

For a large bowl, the ingredients can be safely doubled.

Those who love cottage cheese and coconut pastries will love this 2 in 1 option. The casserole is 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 are also perfect.

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

Such a casserole can be easily baked in a slow cooker: the "baking" mode is 45-50 minutes.

This time I made a casserole with blackcurrant, 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 cottage cheese.

Beat the mass with a mixer. If grain cottage cheese, then a blender.

Sprinkle flour and coconut flakes.

Mix with a spatula.

Whisk the egg whites into a fluffy foam.

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

Sprinkle the berries with sugar, mix lightly.

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

Arrange berries with sugar on top.

Cover with the remaining mass. Spread thin slices of butter on top.

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

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

Enjoy your meal.

1. and eggs, combine 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 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 classically white and cream. We wanted to add a splash of color to these baked goods and opted for coconut flakes in yellow and orange.


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


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


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


7. Cottage cheese casserole with semolina and coconut is ready! Dessert can be served warm or chilled. We decorate it with melted chocolate, berries or pieces of fruit. Ah, so delicious! Eat to your health!

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

1. How to cook cottage cheese casserole with coconut

2. Delicious cottage cheese casserole with coconut

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