- Creamy, sliceable layers (just like the photo)
- Sweet caramel flavor without being cloying
- High-protein and filling
- No complicated techniques
- Perfect chilled dessert for warm days
Servings & Timing
- Servings: 8 squares
- Prep Time: 25 minutes
- Chill Time: 3–4 hours (or overnight)
- Total Time: ~4 hours
Ingredients
Creamy Coconut Protein Layer
- 1½ cups low-fat cottage cheese (blended completely smooth)
- 1½ cups plain or vanilla Greek yogurt (high-protein)
- 2 large eggs
- ⅓ cup unsweetened coconut milk (from carton or light canned)
- ¼ cup sweetener of choice (honey, maple syrup, or sugar-free syrup)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional but recommended)
- 1 scoop vanilla protein powder (optional but boosts protein)
- Pinch of salt
Coconut Caramel Layer
- ¾ cup light caramel sauce or sugar-free caramel
- ¼ cup unsweetened coconut milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
(This layer sets softly and stays gooey like the photo)
Coconut Base (Optional but Recommended)
- ¾ cup finely shredded unsweetened coconut
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon honey or syrup
Toasted Coconut Topping
- ½ cup shredded coconut (toasted until golden)
Step-by-Step Instructions
Step 1: Prepare the Coconut Base
- Mix shredded coconut, melted butter, and honey until evenly coated.
- Press firmly into the bottom of a greased glass dish (8×8 or similar).
- Chill in the refrigerator while preparing layers.
(This adds texture and helps the dessert hold its shape.)
Step 2: Make the Coconut Caramel Layer
- In a saucepan over medium heat, whisk together caramel sauce, coconut milk, cornstarch, vanilla, and salt.
- Cook, stirring constantly, until slightly thickened (about 3–4 minutes).
- Remove from heat and let cool slightly.
Spread evenly over the coconut base.
Chill 15–20 minutes so layers don’t mix.
Step 3: Make the Creamy Protein Layer
- Add cottage cheese to a blender and blend until completely smooth.
- Add Greek yogurt, eggs, coconut milk, sweetener, vanilla, coconut extract, protein powder, and salt.
- Blend again until silky and lump-free.
Pour gently over the caramel layer.
Step 4: Bake (Low & Gentle)
- Preheat oven to 160°C / 325°F.
- Place dish in oven and bake 35–40 minutes, just until:
- Center is set
- Top is lightly golden
- No jiggle in the middle
Cool completely at room temperature.
Step 5: Chill & Finish
- Refrigerate at least 3 hours (overnight is best).
- Sprinkle with toasted coconut before serving.
How to Serve
- Slice into clean squares
- Serve chilled
- Add a drizzle of caramel if desired
- Perfect with coffee or tea
Nutrition (Approx. Per Serving – 1 of 8)
- Calories: ~260–290
- Protein: ~18–22 g
- Carbs: ~18 g
- Fat: ~12 g
