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.

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Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

For the bake:
175 g fat-free cottage cheese
1 large egg
½ cup chopped papaya flesh
2 Tbsp date syrup
1 tsp vanilla extract
3 Tbsp ground almonds
3 Tbsp desiccated coconut
For the topping:
½ cup chopped papaya flesh
Date syrup to taste

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.