Toasted Coconut Breakfast Spread
A quick and easy breakfast recipe to help start your day off right! This creamy whipped Toasted Coconut Breakfast Spread has a secret ingredient that will give you a little pep in your step throughout the day.
Lt. Dan is the weekend breakfast chef in our family. He loves to wake up on a Saturday morning and tinker around the kitchen, for what seems like an eternity, making various breakfast scrambles and french toast.
However, most mornings I am all about the quick and easy breakfast recipe. Our weekday mornings are a whirl-wind of lunch-packing, speedy breakfasts, and securing hair bows. There is certainly no time for “tinkering.”
Providing fast breakfast options for the family, that keep them away from neon-colored cereals, is a must.
Years ago, when I used to spend all my spare time at the gym, I would eat cottage cheese like it was going out of style, because it’s a convenient low-fat source of protein.
Nowadays, I like to sneak cottage cheese into all sorts of kid-friendly dishes, for the very same reason.
Did you know you can whip cottage cheese?
If you put cottage cheese in the food processor and press puree, it will break up all the curds and whip them into a smooth silky cream.
That makes low-fat cottage cheese a healthy substitute for other beloved dairy products, like cream cheese and sour cream.
Today’s quick and easy breakfast recipe, is a Toasted Coconut Spread made with Real California Milk low-fat cottage cheese, to start off the day on the right foot.
Toasted Coconut Breakfast Spread is easy to whip up on Monday morning (or Sunday evening) and serve throughout the week. I just scoop it back into the cottage cheese container and pop it in the fridge until ready to serve.
The combination of the smooth creamy (slightly salty) pureed cottage cheese, with the toasted coconut and touch of honey makes it a perfect go-to option for everyone in the family.
I simply toast the coconut in the oven, then whiz the ingredients in the food processor. Done.
Then I serve the toasted coconut spread on english muffins with a sprinkling of chopped macadamia nuts on top. You can also use this spread as an oatmeal topper, layer it in fresh fruit parfaits, as a dip for fruit kebabs, or between graham crackers.
A quick and healthy, creamy-dreamy breakfast option everyone will love!
Yield: 2 1/2 cups
Prep Time: 2 minutes
Cook Time: 2-4 minutes
Toasted Coconut Breakfast Spread
16 oz. Real California Milk Low Fat Cottage Cheese
1 Tb. honey
2 tsp. vanilla extract
1 cup shredded coconut
- Preheat to oven to 400 degrees F, and spread the coconut evenly over a baking sheet.
- Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.
- While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.
- Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.
Suggested Serving Methods: Spread on toasted english muffins or bagels and sprinkle with chopped macadamia nuts. Dollop on top of warm oatmeal. Or use in fresh fruit parfaits.
More Breakfast Options:
Savory French Toast Breakfast Sandwich ~ Real California Milk
For more ideas, visit my “Breakfast Breakthroughs” Pinterest Board!
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