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.

Curd- 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 form a little 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 the casserole 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.

Bon Appetit.

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 one curd dessert 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.

Pour 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 punch 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.

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 beautifully and evenly cut 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.

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