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 ¼ 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.
A use for coconut milk ~ looks delish ~ (A Creative Harbor)
Sounds tasty!
http://theapels.blogspot.com/2012/10/antique-doll.html
This looks delicious!
Awesome post girl! Such a unique recipe and perfect for anyone with a dairy allergy!
Thank you! I do hope it is useful for those who are dairy free!
Oh, I need to try this. I miss cottage cheese. I used to eat it quite a lot before I accepted how sensitive I am to dairy products.
can i use this in a lasagna recipe?
I love this and can’t wait to try it! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! 🙂
http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/
Thanks for the invite! I’ll head on over now!
Can a yoghurt starter/probiotic powder be added to this to make coconut yoghurt? E.g. from the refridgeration step, add the probiotic powder or a couple of Tbsp of yoghurt – and keep warm for 12 hours?
hi lauren…tried to sign up for your newsletter but it didn’t work.
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hi
i’m working on my thesis for production of non-dairy cheese. i want to know that has the coconut cheese generated suitable texture and how much gram protein in it?
please send me the whole chemical analysis of coconut cheese.
sincerely,
Ahmad
That’s a crazy question to ask. SMH