Instructions

1. Place the cottage cheese, papaya, egg, date syrup, and vanilla extract in a food processor. Blend until well combined but still slightly textured.
2. Transfer the mixture to a bowl and stir in the ground almonds, followed by the desiccated coconut.
3. Spoon the mixture into a shallow, lightly greased ovenproof dish, or divide between two small silicone moulds if using an air fryer.
4. Bake in a preheated oven at 180°C (or in an air fryer) for 20–25 minutes, until set and lightly golden on top.
5. 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.
6. 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.
7. Serve the baked cottage cheese with the warm papaya topping and a little extra syrup if needed.
8. For a sharper contrast, a squeeze of lime over the topping works well.