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Cottage Cheese Coconut Cream Pie Bowl - A Light, Luscious Dessert-Inspired Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese (2% or full-fat for best creaminess)
  • 1/3 cup canned coconut milk (well-stirred; full-fat for richer texture, light for fewer calories)
  • 2–3 tablespoons shredded coconut (toasted, divided; some goes in the blend, some on top)
  • 1–2 tablespoons sweetener (maple syrup, honey, or granulated/zero-calorie sweetener to taste)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract (optional but boosts coconut flavor)
  • Pinch of fine sea salt
  • “Crust” topping: 1 tablespoon crushed graham crackers or almond flour
  • 1 teaspoon melted coconut oil or butter
  • 1 teaspoon sweetener (optional)
  • Pinch of cinnamon (optional)
  • Optional extras: Fresh berries, banana slices, whipped cream or coconut whipped cream, lime zest

Method
 

  1. Toast the coconut: Add the shredded coconut to a dry skillet over medium heat. Stir for 2–4 minutes until golden and fragrant. Set aside to cool.
  2. Make the “crust” crumble: In a small bowl, combine crushed graham crackers or almond flour with melted coconut oil, a pinch of salt, and cinnamon if using. Stir until it forms a sandy crumble. Set aside.
  3. Blend the base: In a high-speed blender, add cottage cheese, coconut milk, half of the toasted coconut, sweetener, vanilla, coconut extract (if using), and a pinch of salt. Blend until completely smooth and creamy, 30–60 seconds. Taste and adjust sweetness or coconut flavor.
  4. Assemble the bowl: Pour the creamy mixture into a serving bowl. Top with the remaining toasted coconut and the crust crumble.
  5. Finish with extras: Add berries, banana, a dollop of whipped cream, or a light dusting of lime zest for brightness.
  6. Serve right away: It’s best enjoyed immediately while the crumble is crisp and the bowl is cool and silky.