Cottage Cheese Pineapple Mousse Cups
Quick honesty moment: When I first shared my pineapple and coconut cottage cheese muffins here on my blog, I had no idea they were going to be such a massive viral hit! My family were already obsessed with them and I’d made more batches than I care to remember, but they’ve since been viewed thousands upon thousands of times, and had so many rave reviews from readers.
So of course, I knew I had to experiment more with the flavor combination, and that’s how these cottage cheese pineapple cups first came to life!
They’re cool, creamy, and just the right mix of sweet and tangy. The blended cottage cheese gives them a smooth, mousse-like texture that feels rich without being heavy, while the frozen pineapple adds a naturally sweet, tropical brightness. Topped with coconut flakes and a drizzle of syrup (or honey), they’re like a lighter, protein-packed twist on pineapple cheesecake—no baking required. Think of them as the perfect blend of refreshing snack and healthy dessert!
(By the way, I think you’ll also love my cottage cheese chocolate mousse, cottage cheese blueberry muffins, cottage cheese blueberry popsicles, cottage cheese double chocolate chip muffins, and cottage cheese blueberry pancakes. Check them out and let me know!)
Ingredients
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Cottage cheese – Go for full-fat if you want it extra creamy, or low-fat for a lighter option. Either way, it blends up beautifully and adds a big boost of protein.
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Frozen pineapple – Frozen helps give it a thick, frosty texture without needing ice. If you’ve only got fresh, just toss in a few ice cubes.
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Syrup, honey, or sweetener of choice – Maple syrup is my go-to, but you can use honey, agave, or even a zero-calorie sweetener. Adjust to your taste.
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Shredded or flaked coconut, for topping – Adds texture and tropical vibes. Toast it for a little extra flavor if you’ve got a few minutes.
How To Make Cottage Cheese Pineapple Mousse Cups
I know that many regular readers prefer to have a printable recipe card so they can keep coming back to their favorites at home, and that’s why I’ve included one for you at the bottom of this post! Here, I’m going to share the steps alongside some photos from the process, to serve as a visual guide.
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Add the cottage cheese, frozen pineapple, and maple syrup (or whatever sweetener you’re using) to a blender or food processor.
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Blend for a few seconds until it’s smooth, creamy, and totally irresistible.
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Pour into small cups, jars, or whatever cute little serving glasses you’ve got handy.
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Add a few pineapple chunks on top, a sprinkle of coconut, and an extra drizzle of syrup if you’re feeling fancy.
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You can dig in right away, or pop them in the fridge until you’re ready to serve.
Recipe Notes
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Sweetness adjustment: Give it a quick taste before serving. Depending on your sweetener, you might want a little more or less—no need to be exact here.
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Layer it up: Turn it into a mini parfait by layering the blended mixture with granola, crushed nuts, or even a little yogurt.
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Freeze it: Pop it in the freezer for a firmer, ice-cream-like texture. Great for hot days or snack-prep.
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Sweetener swaps: Use what you love—monk fruit, stevia, erythritol, sugar, honey, or syrup. This recipe is flexible.
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Mix up the texture: Blend smooth or leave a few pineapple chunks in there if you like a little bite.
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Add protein: Toss in a scoop of vanilla or unflavored protein powder to make it a post-workout snack that actually fills you up.
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Add crunch: A handful of chopped almonds, pecans, or walnuts on top adds texture and makes it feel a bit more dessert-y.
Serving Ideas
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As a snack or light breakfast: These are perfect straight from the fridge when you want something quick, cool, and protein-packed.
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Post-workout treat: Add a scoop of protein powder and you’ve got a sweet, tropical recovery snack that feels way more fun than a shake.
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Make it dessert: Serve in little glass cups with an extra drizzle of syrup or honey, toasted coconut, and a sprinkle of chopped nuts to make it feel fancy (with zero extra effort).
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Party-friendly mini cups: Portion into small shooter glasses or mini dessert cups for a refreshing summer appetizer or brunch addition.
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With toppings on the side: Let everyone add their own extras like granola, berries, or chocolate chips—especially fun if kids are involved.
Cottage Cheese Pineapple Cups
Ingredients
- 1 cup cottage cheese
- 1 cup frozen pineapple
- 2 tablespoons syrup or honey or sweetener of choice
- Shredded or flaked coconut for topping
Instructions
- Add the cottage cheese, frozen pineapple, and maple syrup (or whatever sweetener you’re using) to a blender or food processor.
- Blend for a few seconds until it’s smooth, creamy, and totally irresistible.
- Pour into small cups, jars, or whatever cute little serving glasses you’ve got handy.
- Add a few pineapple chunks on top, a sprinkle of coconut, and an extra drizzle of syrup if you’re feeling fancy.
- You can dig in right away, or pop them in the fridge until you’re ready to serve.
Nutrition
I hope you love how simple (and secretly good-for-you) these cottage cheese pineapple cups are! They’re proof that you don’t need a ton of time or ingredients to whip up something that feels like a treat. Whether you’re making them as a high-protein snack, light dessert, or a quick way to cool down on a warm day—they’re a little tropical escape in every spoonful.
