Cheesecakes with coconut flakes
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The key to these cheese balls is the right texture. Grate the Adyghe cheese finely for a smooth mixture. The egg and coconut flakes act as binders, so no flour is needed. Shape small balls for quick, even frying. Cook over medium heat until golden brown – this keeps the inside tender and moist. Follow our steps for perfect cheese balls every time.
Grate the Adyghe cheese
Grate 200 g (about 1 cup) of Adyghe cheese finely into a bowl. If the cheese is wet, gently squeeze out excess moisture.
Mix the dough
Add 1 egg (55 g / 2 oz), 7 g sweetener (or 1 tbsp sugar), and 10 g (2 tbsp) coconut flakes. Mix well with a spoon or your hands until smooth.
Shape into balls
Wet your hands with water to prevent sticking, and roll the mixture into small balls about 1.5 inches (4 cm) in diameter.
Heat the skillet
Heat a skillet over medium heat and add 1–2 tablespoons of vegetable or butter, letting it melt.
Fry the cheese balls
Place the balls in the skillet, leaving space between them. Fry for 3–4 minutes per side until golden brown and crisp.
Serve hot
Transfer the cooked balls to a plate, pat with paper towels to remove excess oil. Serve warm with sour cream, berries, or honey.
CHEF'S TIP
Use a fine grater
The finer you grate the Adyghe cheese, the smoother the mixture. Use a fine grater for best results.
Skip the flour
Egg and coconut flakes bind the mixture perfectly – no flour needed, which keeps the texture light.
Make equal-sized balls
Roll the mixture into balls about 1.5 inches (4 cm) in diameter – this ensures even cooking.
Fry over medium heat
High heat will brown the outside but leave the inside undercooked. Medium heat gives a golden crust and cooked center.
SUBSTITUTIONS
Add your taste
- Replace Adyghe cheese with cottage cheese Use soft cottage cheese (9–18% fat) for a more traditional, creamy version.
- Add vanilla or cinnamon For extra flavor, add a pinch of vanilla extract or ground cinnamon with the sweetener.
- Substitute coconut with flour If you don't have coconut flakes, use 1–2 tablespoons of regular or almond flour – texture will be slightly denser.
- Serve with berries or sour cream These cheese balls go perfectly with fresh berries, honey, or sour cream – add your favorite topping.
HOW TO STORE
How to store coconut cheese balls
Cool the cooked cheese balls to room temperature, store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet for a few minutes or in the microwave. Freeze uncooked or cooked balls for up to 1 month – thaw in the fridge and fry before serving.
GOOD TO KNOW