Cottage Cheese with Pineapple, Toasted Coconut and Lime

Make cottage cheese with pineapple, toasted coconut and lime, from the first ingredient to the finished breakfast.

INGREDIENTS | Makes 1 serving
200 g Cottage cheese
120 g Pineapple (Fresh, cut into chunks. Tinned in juice is fine once drained and adds about 10 kcal. Flesh only.)
10 g Desiccated coconut
A squeeze Lime juice
A few leaves, torn Fresh mint
Ingredient notes on the recipe page.

METHOD
1. Toast the coconut in a dry pan over medium heat for about two minutes, stirring constantly. It goes from white to golden to burnt in the space of thirty seconds, so do not walk away.
2. Cut the pineapple into rough chunks, squeeze the lime over it and leave it for a minute.
3. Spoon the cottage cheese into a bowl, tip the pineapple and its juice over and scatter the coconut and mint on top.

Contains milk.
Coconut is not a tree nut under UK labelling.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cottage-cheese-pineapple-coconut-lime

AI-generated images illustrating the recipe.

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