I made a coconut and almond cheese pudding, and it turned out absolutely delicious 🙂 It’s also very light, even dietary – contains no flour and no butter, and is not too sweet.
- Twarog cheese (I used half-fat) – 800 g
- Coconut flakes – 80 g
- Cornflour – 40 g
- Vanilla sugar – 30 g
- Condensed milk – 150 g
- Large eggs – 4
- Some toasted almond flakes for decorating – optional
Method is explained and illustrated below. Enjoy!
Take the twarog cheese, eggs and condensed milk out of the fridge a couple of hours prior to making this dessert, so they are of room temperature by the time you start cooking.
Put the twarog cheese (I use half-fat)…
Put the twarog cheese (I use half-fat)…
…into your main bowl (that you can use for whisking).
…and the cornflour…
…and condensed milk (you can add up to 200 g if you want the pudding more sweet; I prefer it not too sweet).
Whisk the twarog mixture at medium speed, until well combined and smooth. You may cover the bowl with some cling film for protection, as twarog is quite heavy and may splatter all over your kitchen.
When you finish whisking, your batter should be smooth like this.
Now, start pre-heating your oven to 180 C, and prepare your baking tray – cover it with baking parchment paper or aluminium foil. You can also grease the bottom of it with a few drops of oil. It’s better to do that at this stage, as, once you’ve whisked your whites, you have to add them to the batter quickly and then bake immediately, as the whisked whites don’t sit well on the counter, they can subside.
…and whisk till they are foamy and can form soft peaks (you don’t need firm peaks).
Once the whites are ready, add them to the batter with a spatula, gently and with circular motions, from the bottom to the top. Mix until just combined – do not overmix, so the bubbles do not deflate and the batter does not subside.
Once ready, the batter should be smooth and creamy like this.
Place the batter into the baking tray…
…. and sprinkle some almond flakes on top of it, if you want. Bake at 180 C for approx. 45 to 50 minutes (if your oven is fan-assisted – 35 to 40 minutes). For the last 15-20 minutes, you can also cover the top with some aluminium foil, so the almond flakes do not roast too much.
When the pudding is ready, let it cool for about 20 minutes in the tray, then take it out, – and enjoy!
