Let's make the filling. With lemon to remove the zest and squeeze the juice. Juice aside. Pineapple grind in a blender into a puree, add sugar, lemon zest and put on fire to dissolve the sugar grains, then add 1 tbsp corn starch and thicken. Cool.

This time do cottage cheese based. Curd mix with honey and yogurt in a blender until a homogeneous cheese paste. You can pre-cheese through a sieve or mince.

Beat the eggs with 150 g sugar. In cottage cheese add vanilla, beaten eggs, coconut and 2 tbsp of cornstarch, whisk everything well for 2-3 minutes

spread in a greased form.

On top of the cheese spread pineapple filling, make a few arbitrary divorces handle of a spoon, but not very trying to mix. Put in preheated oven to 180 for 20 minutes.

Cream the egg, lightly beat with icing sugar, then add cream cheese, yogurt, lemon juice and 2 tbsp.of starch.

After 20 minutes take the casserole, carefully put on top of the curd and put back in for another 20-25 minutes. Top curd should be firm and elastic, the middle needs a bit tremble with fear, if the offending form, like a jelly, so ready. The casserole allow to cool in the form, carefully remove it and put it in the fridge for 2-3 hours. Decorate or not, as desired, and be sure to eat and enjoy!