Cottage Cheese and Coconut Cupcakes

Instant classic: a cupcake-shaped coconut cream pie. The secret to the incredibly fresh-tasting cream is Cottage Cheese. You’ll really wish you’d made a double batch.

  • Prep: 15 min
  • Cooking: 25 min
  • Refrigeration: 1 h
Yields 8 - 10 servings
cottage cheese and coconut cupcakes

Ingredients

  • 2/3 cup (160 mL) graham cracker crumbs
  • 2 tbsp (30 mL) butter melted
  • 1 tbsp (15 mL) + 1/3 cup (80 mL) sugar
  • 1/2 cup (125 mL) grated unsweetened coconut
  • 1 1/2 cups (375 mL) Canadian Cottage Cheese
  • 1 egg
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 tsp (2 mL) vanilla extract
  • 1 tbsp (15 mL) lemon juice freshly squeezed
  • 1/2 cup (125 mL) vanilla Greek-style yogurt

Preparation

Preheat oven to 375 °F (190 °C). Line regular-size muffin pan with paper baking cups.

In a bowl, mix graham cracker crumbs, butter and 1 tbsp (15 mL) sugar. Press into bottom of each baking cup. Bake in oven for 5 minutes.

In an oven-safe baking dish, spread out coconut and grill in oven about 5 minutes.

Using a food processor or blender, purée Cottage Cheese with egg, 1/3 cup (80 mL) sugar, flour, vanilla extract, lemon juice and coconut (reserve a small quantity for garnish). Pour into baking cups and bake in the oven for 15 minutes.

Let cool, remove cupcakes from pan and refrigerate for at least 1 hour. Garnish with yogurt and reserved grated coconut.

Tips

The Cottage Cheese mixture can be made ahead and reserved in the refrigerator for up to 5 days.

Cheese alternatives: Canadian Ricotta, Cream Cheese, Mascarpone.

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Nutrition

Nutritional Information

per serving
Energy: 144 Calories
Protein: 7 g
Carbohydrate: 17 g
Fat: 6 g
Fibre: 0.6 g
Sodium: 174 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 54 mg
Vitamin B12: 16 %
Selenium: 16 %
Riboflavin: 10 %
Phosphorus: 9 %