Delicious cheesecakes with coconut flakes in a frying pan. Delicious syrniki with coconut syrniki Coconut syrniki will be all right
1. First of all, we combine the main components of cheesecakes: cottage cheese, eggs and sugar. We do not grind the cottage cheese, but just gently mix the ingredients.
2. Add coconut flakes. Mix the dough well. You can take unpainted classic white shavings, but I added colored ones. I had such a colorful mood - I wanted to play hooligans! I decided to add not only exotic aroma and taste to this dish, but also bright summer colors.
3. We form cheesecakes and roll them in flour. Decide for yourself what size of cheesecakes you want to make. Maybe you love the classics? Then the cheesecake will be 6-7 cm in diameter. Or maybe you like cheesecakes-babies for one bite? Kids love these cheesecakes! Or maybe you like the golden mean? My cheesecakes with coconut flakes are 4-5 centimeters in diameter, slightly smaller than the traditional size.
4. Fry cheesecakes in a hot pan. Very little oil is needed. We warm it up well, and only then lay out the cheesecakes. If you put the cheesecake in a cold pan, then it will stick, and it will be difficult to turn it over. And if the oil is not heated enough, then our product will not fry, but will absorb the same oil until it starts to sizzle when heated.
5. As soon as the cheesecake is browned on one side, carefully turn it over. We try not to overexpose the cheesecakes on the fire, but remove them as soon as they are appetizingly browned.
6. Remove the finished cheesecakes with coconut flakes from the pan and serve with sour cream. Exotic exotic, and traditions should not be broken! We make tea and invite everyone to enjoy. Bon appetit everyone!
See also video recipes:
1) Coconut cheesecakes are the most delicious:
2) How to cook cheesecakes with coconut flakes without flour:
Cottage cheese dishes are very good both for breakfast and for an afternoon snack, especially if there are children in the family. Cottage cheese is very useful and simply necessary for a growing body. Of all the cottage cheese dishes, my family members are most delighted with syrniki. The highlight of this recipe is the coconut flakes. When fried, cheesecakes with coconut flakes emit an amazing aroma. Let my step-by-step photo recipe help you prepare a delicious cottage cheese breakfast.
To cook coconut cheesecakes in a pan, we need:
- 800 gr dry cottage cheese;
- 2 eggs;
- 4 tbsp semolina;
- 4 tbsp Sahara;
- 40 gr coconut;
- ½ tsp salt;
- 2 tsp vanilla sugar;
- 6 tbsp vegetable oil for frying.
How to cook cheesecakes with coconut and semolina
To prepare the dish, you need dry cottage cheese. If there is cottage cheese with excess liquid, then wrap it in gauze and place it in a colander for a couple of hours.
Take a large bowl and pour curd into it. We also send eggs, sugar, salt, vanilla sugar here. Mix well with a fork. Then, add semolina and finely ground coconut. Mix until smooth. Let our cheese dough rest for 15 minutes.
After the time has passed, we begin to mold our cheesecakes. We will need a deep plate with flour and a cutting board. I take a tablespoon and, dipping each time in water, I collect a thick dough. In a bowl of flour, use my hands to roll and shape the cheesecake.
Sprinkle the board with flour so that the semi-finished products do not stick, and put the cheesecakes on the surface.
I heat the pan as much as possible, pour in purified, odorless sunflower oil. On medium heat, I fry cheesecakes with coconut flakes on one side for 2-3 minutes, and then, turn over and fry over low heat under the lid for another 3 minutes. So cheesecakes rise well and remain lush and without the use of soda.
With coconut flakes, they turned out very tasty, beautiful and lush. A hint of coconut gave an exquisite candy taste to homemade. Let a good breakfast set you and your family up for a great day. Bon appetit!
So, you have purchased medium-fat cottage cheese for the dish. If there is excess liquid, the cottage cheese must be squeezed out, it should be moderately dry. To do this, put the cottage cheese in a gauze bag, tie it on top and hang it over a bowl for 1-2 hours, where excess whey will drain. In order not to grind the cottage cheese through a sieve for a long time, I suggest using a crush for mashed potatoes to crush it along with sugar. You will get a homogeneous curd mass. You can also use a blender to grind.
In the finished mass, add 1 egg and semolina. It is advisable to buy village eggs, they have a darker yolk, due to which the curd dough will acquire a beautiful yellow tint. Mix well again. Leave for 10 minutes for the semolina to swell. 
Then add coconut flakes and mix thoroughly. Coconut flakes choose white, without the addition of dyes, so that the color of the finished culinary product was natural. 
Cheesecakes will acquire a pleasant aroma if you add a pinch of ground cardamom, vanilla or a bag of vanilla sugar to the dough. To create a citrus aroma, you can put a little grated lemon zest.
Candied fruits, dried fruits are very often put in the mass for cheesecakes: raisins, pieces of dried apricots, dates, prunes. You can also add pieces of chocolate, chopped nuts.
Flour in the recipe can be replaced with starch.
We begin to form balls of cottage cheese. Each of them should be slightly larger in size. chicken egg. So that the mass does not stick to your hands, and the balls turn out to be smooth and even at the edges, without cracks, moisten your hands with cold water, and then start sculpting. On a board sprinkled with flour, lay out the formed curd balls. 
In a bowl of flour, dip the finished curd balls on all sides. At this stage of the work, your hands should already be dry so that flour does not stick to them. We flatten the balls, gently pressing down with our fingers, but not very thinly. Too thin cheesecakes will come out dry, and very thick cheesecakes will not bake well, they will be raw in the middle. 
Put the cheesecakes in a heated pan with vegetable oil. The thickness of the oil layer in the pan is 5 mm. The oil must be refined, odorless. Fry over low heat, 2 minutes on each side. Then cover with a lid and cook for another 4-5 minutes. So they will be more magnificent, softer, do not dry out. It is advisable to spread each serving of cheesecakes in fresh, hot oil. 
It is best to fry the dessert in a non-stick pan with a thick bottom.
The cooking time for ruddy fragrant cheesecakes took literally 30 minutes, and the whole family, especially the children, was full and satisfied!
Very often, almost every day, for breakfast for my family, I cook cheesecakes. And so that we don’t get tired of this curd delicacy, I try to experiment with tastes. Sometimes I add dried fruits, fresh berries, and more recently I fell in love with coconut cheesecakes. It would seem that nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Want to make the perfect cheesecakes? I'm happy to share the recipe!
For the master class, I chose my favorite coconut cheesecakes. Let's get started soon!
Ingredients:
- 220 g 5% cottage cheese
- 1 egg
- 2 tbsp. spoons of coconut
- 2 tbsp. spoons of flour
- 0.5 tsp coconut oil
Cooking:
As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly and wet. Ideal for me was 5% in plastic packaging. Add the egg to the curd and mix.
Add the remaining dry ingredients: flour, coconut flakes, vanilla. I do not add sugar, as I usually serve some kind of cheesecake with sweet sauce. But sugar can be added to taste, about 1-2 tablespoons. The most tender cheesecakes are obtained with rice flour but wheat flour will work too.
We mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.
Fry cheesecakes on the slowest fire or in a multicooker bowl. I add a small amount of coconut oil, you can substitute sunflower oil without smell. We do not cover with a lid, we wait for the cheesecakes to be fried on one side until golden brown.
Gently turn the cheesecakes over and cover with a lid for a couple of minutes. Then remove the lid and cook the cheesecakes until golden brown for about three more minutes.