Curd casket on coconut milk. Curd and coconut casserole

Simple, very gentle cake From cottage cheese, which is cold, even better than any ideal option for those who love delicious, but does not like to mess around in the kitchen. Nothing needs to be selected, peat, and the like. All mix and pour into a lubricated shape and bake.

I invented the casserole itself from the need to use home ricotta, a tender version of cottage cheese. A similar cheese I have at home regularly since my little daughter turned 6 months old and in the diet of the baby I began to gradually introduce cottage cheese, which I am preparing at almost the principle as I do not trust the manufacturers of shop currencies so much to give it to the kids. And buy present homemade cottage cheese, people, even trusted, is also not a way out, because the traditional method of cooking cottage cheese is far from sterile. So I do cheese myself, since I was taught in my time a cousin for the needs of Emma's eldest daughter. And I am preparing to mix it with pasteurized milk with kefir and bringing almost to a boil. Then it is separated so much gentle cheesewhich Stella eagerly racks, my little daughter. But it always turns out more than he needs. On the third day, I am already preparing the next batch of cheese, and from the residues of the bake of such a casserole, which I also give a baby from 10 months.

If you wish, you can add raisins or other dried fruits to the casserole, the bay is pre-bay for several minutes with boiling water, then by dummy. It is possible to add citrus zest, go well before changing them. And you can add.

Watch the video How to prepare cottage cheese casserole (on ukr. Language):

4 servings:

Ingredients

500 grams of cottage cheese
2 eggs
4 tbsp. mankey
3 tbsp. Sahara
50 grams coconut chip
Creamy oil for shape lubrication
Grated cookies or bright breadcrumbs To sprinkle form

1) Heat the oven to 180 ᵒc.

2) All ingredients for curd casseled can be placed in a deep bowl or a bowl of the planetary mixer.

3) beat everything together until uniformity.

4) Small heatowarous shape lubricate butter And sprinkle with grated cookies or crumbs.

Not all kids love cottage cheese, but from a gentle and air coconut casserole with crispy sprinkling - Strazhelum is unlikely to refuse. This recipe is one of the options for a portion cake " Royal Watrushka" If you pour your cottage cheese-cocous with your favorite syrup, jam or condensed milk, then it will certainly become one of the favorite desserts, which can be cooked with the child or even trust him with the whole process - everything is very simple and fast.

Publication author

30 years, born in the Urals, recently lives in Krasnodar. "The love of cooking originated in me since childhood, and at the university it was very fascinated by the photo. With the birth of the son, time and opportunity to combine these two of their biggest hobbies."

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

Ingredients

80 gr. butter
100 gr. wheat flour
200 gr. cottage cheese
2 pcs. egg
45 gr. sugar
20 ml. Cream 20%
40 gr. Coconut shavings

Cooking method

Turn on the oven to warm up to 180 degrees.

Cold butter cut into cubes and beat in a blender with a flour and a pinch of salt before the form of crumbs. If there is no blender, then the mixture can be pulled in the crumb between the palms.

With the help of a submersible blender mix cottage cheese, eggs, sugar, cream and coconut chips to a homogeneous state.

At the bottom of the portion molds, laying a layer of crumbs, on it - cottage cheese and pour out on top of the remaining crumb (it is necessary to lay out without a roller, smooth layers, as the mass will increase in the volume in the process of baking).

Bake in a preheated oven for 20-25 minutes. Casserole can be prepared in one large form - in this case it is better to make it bakery paper and adjust the cooking time.

Cottage cheese casserole with coconut Ready!

Bon Appetit!

1. And combine eggs in a deep bowl and confused well, add melted oil.

2. Beat the components of a mixer or submersible blender to homogeneity.

3. Pour sugar, semolina and coconut in the dough. We give the test to stand 10-15 minutes so that Manka Nobukhl. For dessert, you can take a white non-clear chip, then the casserole will be classically white-cream. We wanted to add this baking brightness and chose a coconut chips of yellow and orange colors.

4. The dough should turn out not very liquid, such as on pancakes.

5. The heatowarp shape is lubricated with cream oil and sprinkle with breadcrumbs. If the breading in the house did not turn out, you can use biscuits or even a couple of tablespoons of semolina. Pour the dough into the shape, spread the surface with a spoon.

6. We bake for 20-25 minutes at 180 degrees. This time is enough to make the curd mass be protected.

7. Curd casserole with a semolia and coconut chips Ready! Dessert can be served both warm and cooled. We decorate it melted chocolate, berries or pieces of fruit. Oh, such a tasty turned out! Hurry to health!

See also video recipes How to make cottage cheese-coconut casserole:

1. How to cook curd cockerel with coconut chips

2. Delicious cottage cheesecake with coconut

Those who love cottage cheese and coconut bakingThis option "2 in 1" will have to taste. Casserole is fine and very tasty. Beat can be taken any, I did with the cherry and black currant, I think, the raspberry, cranberry, lingonberry or red currant is also perfectly suitable.

Curd and coconut casserole With berries like both children and adults.

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

This time I made a casserole with a black currant, the berry was pre-made from the freezer.

Measure the necessary ingredients.

Eggs divided into proteins and yolks. Add sugar, yolks and milk to cottage cheese.