Coconut cheesecakes
4 servings
30 minutes
Coconut syrniki are a delightful blend of traditional Russian cuisine and exotic notes. Their tender texture and subtle coconut aroma transform a familiar dish into a true gastronomic find. The history of syrniki dates back centuries when cottage cheese pancakes were an integral part of Russian breakfasts. The addition of coconut urbech gives them an unusual richness of flavor, making them perfect for morning treats or cozy tea time. The crispy golden crust contrasts with the soft, slightly sweet filling, creating a perfect balance of taste. Serve them with sour cream, jam, or fresh berries – this way they will reveal their potential even better, pleasing the eye and taste buds.
1
Pass the cottage cheese through a sieve.
- Curd cheese (tvorog): 400 g
2
Add sugar.
- Sugar: 2 tablespoons
3
Sprinkle salt into the cottage cheese mixture.
- Salt: pinch
4
Break the eggs and mix.
- Chicken egg: 1 piece
5
Pour in the flour and mix until smooth. The mixture should not be too thick.
- Wheat flour: 3 tablespoons
6
Add coconut urbech (coconut paste). Mix with cottage cheese.
- Coconut urbech: 4 tablespoons
7
Prepare cheese pancakes.
8
Add sunflower oil to the heated pan and place the cheese pancakes.
- Sunflower oil: to taste
9
Fry over medium heat until golden brown.
10
Place the cheese pancakes on paper to drain excess oil.
