Coconut Baked Custard with Cherries

1. 1 Frozen sour cherriespack 300 g ≈ $3.50 25 g
2. 2 Sugar 17 g
3. 3 Wheat flour 25 g
4. 4 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 40 g
5. 5 Shredded coconutpack 100 g ≈ $2.00 17 g
6. 6 Butterpack 180 g ≈ $1.60 6 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.5 pcs
8. 8 Milk 2.5%pack 930 ml ≈ $0.91 20 ml
9. 9 Sunflower oil 13 ml

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

Method

1. Separate the egg whites from the yolks

2. Whip the cottage⁴ cheese, sugar, milk⁸, and yolks until smooth

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

4. Whip the egg whites to stiff peaks, then fold into the mixture

5. Gently fold the ingredients together from the bottom up

6. Toss the cherries with sugar and let sit for 10 minutes

7. Grease the baking dish, spread half the batter in the bottom, then top with cherries

In short

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