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Cottage Cheese Bowl - Tropical (Pineapple & Coconut) - A Bright, Protein-Packed Breakfast

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Cottage cheese (1 cup; choose 2% or 4% for creaminess, or nonfat if preferred)
  • Pineapple (1 cup; fresh chunks, or canned in 100% juice, drained)
  • Unsweetened shredded coconut (1–2 tablespoons)
  • Honey or maple syrup (optional, 1–2 teaspoons)
  • Lime (zest and a squeeze of juice, optional but brightens the flavors)
  • Chia seeds or ground flaxseed (1 teaspoon for fiber and healthy fats)
  • Toasted nuts (macadamias, almonds, or cashews; 1–2 tablespoons for crunch)
  • Vanilla extract (a few drops, optional)
  • Mint leaves (optional garnish)
  • Pinch of sea salt (optional, to enhance sweetness)

Method
 

  1. Prep the pineapple: If using fresh, cut into bite-size chunks. If using canned, drain well so the bowl doesn’t get watery.
  2. Toast the coconut and nuts: In a dry skillet over medium heat, toast shredded coconut and chopped nuts for 2–3 minutes until golden and fragrant. Let cool slightly.
  3. Build the base: Spoon cottage cheese into a bowl. Add a few drops of vanilla extract if you like a softer, dessert-like flavor.
  4. Add fruit: Top with pineapple. If the pineapple is very sweet, skip the sweetener. If it’s tart, drizzle a little honey or maple syrup.
  5. Layer the crunch: Sprinkle on toasted coconut, nuts, and chia or flaxseed. Add a small pinch of sea salt to sharpen the flavors.
  6. Brighten with citrus: Grate a little lime zest over the top and squeeze a bit of juice. It lifts the whole bowl and balances richness.
  7. Finish and serve: Garnish with a few mint leaves if you have them. Eat right away for maximum crunch.