Preparation Method
Preheat the oven to 180°C (350°F). Lightly grease a medium baking dish.
Prepare the creamy mixture.
In a large bowl, whisk together the Greek yogurt, cottage cheese, eggs, honey (or maple syrup), vanilla extract, and cornstarch until smooth and creamy.
Add the pineapple.
Fold the crushed pineapple (drained slightly if very juicy) into the mixture and stir gently.
Pour into the baking dish.
Spread the mixture evenly in the prepared baking dish.
Make the coconut topping.
In a small bowl, mix the shredded coconut, almond flour, honey, and melted coconut oil until crumbly.
Add the topping.
Sprinkle the coconut mixture evenly over the dessert.
Bake.
Bake for 35–40 minutes until the center is set and the top becomes lightly golden.
Cool and serve.
Let the dessert cool for about 15 minutes. Serve warm or chilled with a small spoon of unsweetened whipped cream.
✅ Why this dessert is diet-friendly:
No refined white sugar
Natural sweetness from fruit and honey
High in protein thanks to Greek yogurt and eggs
Lighter than traditional cream desserts
🍴 Tip: Chill it for a few hours in the fridge—the texture becomes even creamier, almost like a tropical cheesecake.
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