Rich, silky, and spoon-soft with beautiful layers — this dessert looks indulgent but is secretly protein-packed. It’s perfect for make-ahead treats, gatherings, or when you want something cozy, creamy, and satisfying without going overboard.
This version keeps the classic coconut + caramel flavor, but boosts protein using Greek yogurt, cottage cheese, eggs, and optional protein powder — while keeping the texture ultra-smooth.
⭐ Why You’ll Love This
- 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
(Protein varies based on yogurt and protein powder used.)
🔁 Variations & Swaps
Higher Protein
- Use extra protein powder
- Use non-fat Greek yogurt
- Increase cottage cheese slightly
Lower Carb
- Sugar-free caramel
- Sugar-free syrup
- Skip coconut base
No-Bake Option
- Replace eggs with gelatin (2 teaspoons bloomed in warm coconut milk)
- Chill until fully set
🧊 Storage
- Fridge: 4–5 days
- Freezer: Can be frozen in slices (texture becomes more ice-cream-like)
