Coconut Baked Custard with Cherries

1. 1 Frozen sour cherriespack 300 g ≈ 2,19 € 60 g
2. 2 Sugar 25 g
3. 3 Wheat flour 30 g
4. 4 Cottage cheese 5% (tvorog)pack 300 g ≈ 1,19 € 150 g
5. 5 Shredded coconutpack 100 g ≈ 0,90 € 15 g
6. 6 Butterpack 180 g ≈ 1,76 € 6 g
7. 7 Eggspack 10 pcs ≈ 3,29 € 1 pcs
8. 8 Milk 2.5%pack 930 ml ≈ 1,07 € 30 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Separate the egg into whites and yolks. Preheat the oven to 350°F (180°C).

2. Beat the cottage⁴ cheese with the yolks, 15 g sugar, and milk⁸ until smooth.

3. Stir in the coconut flakes and flour, mixing well.

4. Whip the egg whites to stiff peaks, then gently fold them into the cottage⁴ cheese mixture.

5. Toss the cherries (thawed, drained of juice) with the remaining sugar and let sit for 10 minutes.

6. Grease a baking dish, spread half the batter, top with cherries, then cover with the rest of the batter.

7. Bake at 350°F (180°C) for 35 minutes until golden brown; the center should be set but slightly dense.

8. Cool in the pan for 10 minutes, then slice into portions.

In short

• In the planner this dish is cooked for two days: reheat on day two.