The impossible often has a kind of integrity which the merely improbable lacks. – Douglas Adams
If you like coconut, you’ll like this variation on the ‘Impossible Pie’.
It calls for 1 cup of flour, which gives it a more cake-like texture than some versions. If you prefer it more custardy, you can reduce the flour by up to 1/2 a cup.
I usually use powdered coconut milk in cooking, especially in a recipe like this which calls for a fairly large amount. Powdered coconut milk is convenient and generally cheaper than the canned milk.
Many brands, however, contain casein, a milk protein. If you need to be dairy-free, make sure the brand you try doesn’t contain contain the casein.
This ‘pie’ is quick to put together, and doesn’t make a lot of mess. Try it with some tart lemon or lime sorbet to contrast with the sweet coconut.
- 4 cups coconut milk
- 1 cup sugar
- 4 eggs
- ½ teaspoon coconut extract
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup unsweetened coconut, toasted
- 1 cup flour
- Preheat oven to 325 degrees F.
- Combine coconut milk, sugar, eggs, coconut extract, salt, nutmeg and ½ cup of toasted coconut in blender.
- Blend for 1-2 minutes.
- Add flour to blender. Blend for a few seconds at a time until the flour is mixed in. Do not overmix.
- Stir remaining coconut into the mixture.
- Pour into a well-greased 9 x 9-inch baking pan.
- Bake in preheated oven for 50-60 minutes or until center of the pie has set.
- Let cool, and serve warm, at room temperature, or chilled.