I’ve made pancakes with chicken, wraps with cauliflower and now cottage cheese with coconut milk! When it comes to grain and dairy free meals, it requires a bit of unbridled innovation to create substitutions for old favorites. This recipe uses an unusual technique for a creamy, protein-rich cottage cheese substitute.
Recently, I was experimenting with my Dairy and Egg Free Strawberry Mousse recipe. I thickened coconut milk with gelatin, omitted the sweetener and strawberry pureé, and let it set. I wondered if I could achieve a fluffier texture by whipping the coconut “jello” with beaters instead of blending it in a food processor. After 20 seconds of blending, I discovered the mixture looked just like cottage cheese. I topped the mixture with thawed blueberries from my freezer and a drizzle of honey. It tasted creamy, luscious, and rich. The gelatin lends protein and the coconut milk packs healthy fats for a satisfying meal. This faux-cottage cheese is best enjoyed with your choice of toppings–it doesn’t work well in baking/cooking recipes calling for traditional cottage cheese.
- 2 cups full-fat or light canned coconut milk
- 4 tsp. gelatin, preferably from pastured animals such as this one
- pinch of sea salt
- Fruit and honey, optional, for serving
- In a small bowl, sprinkle the gelatin over 1/4 cup of the coconut milk.
- In a small saucepan, bring the remaining coconut milk to a simmer.
- Whisk in the softened gelatin mixture and whisk vigorously until dissolved.
- Pour into a bowl and refrigerate until set, at least 5 hours.
- Using a handheld mixer or standing mixer, blend on medium speed for 20-30 seconds until the texture resembles cottage cheese.
- Add a pinch of salt and any desired toppings.