Cottage cheese casserole with coconut and peaches
6 servings
60 minutes
Cottage cheese casserole with coconut and peaches is a refined dessert where the tenderness of cottage cheese combines with aromatic coconut flakes and the sweetness of peaches. This recipe has roots in European cuisine, where cottage cheese casseroles are valued for their soft texture and rich flavor. The crunchy base made of shortbread cookies harmoniously complements the creamy layer, while peaches add fresh fruity notes. The casserole is slowly baked to achieve airiness and a rich taste, and a night in the fridge makes it even more delicate. It is perfect for family breakfasts, festive treats, and cozy evenings with a cup of tea. The light sweetness, creamy aroma, and coconut hints turn this dessert into a gastronomic delight.
1
Crush the cookies in a blender. Add melted butter.
- Shortbread: 350 g
- Butter: 100 g
2
Grease the molds with butter. Place a cookie base at the bottom.
- Butter: 100 g
3
Put in the refrigerator for 30 minutes.
4
In a blender, combine cottage cheese, milk, and sugar.
- Curd cheese (tvorog): 500 g
- Milk: 100 ml
- Sugar: 100 g
5
Grind to a paste-like consistency.
6
Add grated coconut and eggs in three stages. The mixture should be completely homogeneous.
- Desiccated coconut: 1 glass
- Chicken egg: 3 pieces
7
Spread half of the cottage cheese mixture on the cooled sand base.
- Curd cheese (tvorog): 500 g
8
Place the sliced peaches on top.
- Canned peaches: 500 g
9
Pour in the remaining cottage cheese mixture. Bake for 1 hour at 165°C.
- Curd cheese (tvorog): 500 g
10
I placed a container with water at the bottom of the oven. Let the casserole cool completely in the refrigerator (preferably overnight).
