Gluten Free Pineapple Coconut Cottage Cheese Bowl
Bright, tropical, and ready in minutes, this bowl is the kind of no-fuss meal that feels like a treat without any of the effort. Creamy cottage cheese gets topped with juicy pineapple tossed in fresh lime juice and cinnamon, then finished with golden toasted coconut flakes and a drizzle of honey — every bite hits a different note of sweet, tangy, and nutty. Toasting the coconut in a dry skillet for just a couple of minutes is a small step that makes a big difference, adding a warm, fragrant crunch that takes the whole thing to another level. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scanning required — just straightforward, wholesome food. If you want a little extra richness, the optional chopped macadamia nuts add a buttery bite that leans hard into the tropical vibe. It serves two, making it perfect for a quick weekday breakfast or a light lunch you can throw together without dirtying a single pan.
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Learn more →Ingredients
2 servings
- 2 cups cottage cheese
- 1 cup fresh or canned pineapple chunks, drained if canned
- ¼ cup unsweetened coconut flakes
- 2 tbsp honey
- ¼ tsp ground cinnamon
- 1 tbsp fresh lime juice
- 2 tbsp chopped macadamia nuts (optional)
Instructions
- 1
Add the coconut flakes to a small dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
In a small bowl, toss the pineapple chunks with the lime juice and cinnamon until evenly coated.
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