caramel and coconut cheesecake jar

Ingredients
For the Cheesecake Fluff Base:

• 2 cups cottage cheese / paneer – 500g, blended smooth
• 1 scoop vanilla protein powder – ∼25g protein
• 4 oz / 115g cream cheese – room temp
• 1/2 cup Greek yogurt – thick
• 1/3 cup caramel sauce – see quick recipe below
• 1/4 cup coconut cream – thick part from canned coconut milk
• 1 tsp vanilla extract
• Pinch of salt
  For Toasted Coconut Topping:
• 1/2 cup coconut flakes / desiccated nariyal
• 1 tbsp butter
  Quick Caramel Sauce:
• 1/4 cup brown sugar OR jaggery/gur
• 2 tbsp butter
• 2 tbsp cream OR milk + 1 tsp flour
  Instructions
  1. Make Quick Caramel
  Melt butter + brown sugar in a pan on low. Stir 2 min until bubbling.
  Add cream, stir 1 min until smooth. Cool.
  2. Toast the Coconut
  Heat butter in a dry pan. Add coconut flakes.
  Toast on low 3-4 min until golden brown. Watch it! Set aside to cool.
  3. Make the Fluff

1. Blend cottage cheese/paneer until completely smooth. No lumps!
2. Add cream cheese, Greek yogurt, protein powder, vanilla, salt, and 1/4 cup of the caramel. Blend again.
3. Fold in coconut cream by hand for that fluffy texture.
   4. Assemble Jars
4. Spoon fluff into 5 mason jars.
5. Drizzle remaining caramel on top and swirl.
6. Top with toasted coconut flakes.
   5. Chill
   Refrigerate 1 hour to set. Keeps 4-5 days in fridge.