Baked Cottage Cheese with Papaya and Coconut
This baked cottage cheese with papaya and coconut is a light and tropical take on a baked cheesecake-style dessert. It’s simple to make but feels a bit special, making it suitable for special occasions such as Mother’s Day, anniversaries, or Valentine’s Day, while still being easy enough for everyday baking. Naturally high in protein and gluten-free, it’s a good option for anyone looking for a dessert that’s not overly sweet or heavy. It can be served lukewarm or chilled, depending on preference.
Ingredients
Method
- Place the cottage cheese, papaya, egg, date syrup, and vanilla extract in a food processor. Blend until well combined but still slightly textured.
- Transfer the mixture to a bowl and stir in the ground almonds, followed by the desiccated coconut.
- Spoon the mixture into a shallow, lightly greased ovenproof dish, or divide between two small silicone moulds if using an air fryer.
- Bake in a preheated oven at 180°C (or in an air fryer) for 20–25 minutes, until set and lightly golden on top.
- Remove from the oven and allow to cool slightly in the dish or moulds, then transfer to a plate and chill. This keeps well in the fridge and firms up further as it chills.
- For the topping, gently heat the chopped papaya in a small pan with a little date syrup. Cook briefly until lightly caramelised, making sure it doesn’t break down into a jam.
- Serve the baked cottage cheese with the warm papaya topping and a little extra syrup if needed.
- For a sharper contrast, a squeeze of lime over the topping works well.