Made in a blender, Impossible Coconut Pie is a heavenly dessert! You get a layer of crunchy, perfectly toasted coconut, the creamy custard layer that melts in your mouth, and the crust. This coconut pie is impressive because of how elegant and delicious it looks.
There are different types of impossible pies, also called magic pies. Some impossible pies are made with flavors like strawberry, saffron, chocolate, butterscotch, and other amazing flavors.
I prefer the impossible coconut pie because it combines coconut pie and custard, and I love both of these desserts.
🥘 INGREDIENTS YOU'LL NEED
You can scroll down to the recipe card for further details and instructions.
All-purpose flour: Do not go for cornstarch the outcome will not be the same. It won't be awful, but the texture will be slightly different. So it is best to stick with all-purpose flour or even cake flour.
Eggs: For a delicious custard flavor, you need eggs, and here I have used large eggs.
Shredded sweetened coconut: I know that in some countries, it is difficult to find a sweetened shredded coconut. In the middle east and Asia, more in India, you will find dry shredded coconut, and most of the time, it is not sweetened. Please read the notes in the recipe card below to convert that dry, shredded coconut to moist and sweetened.
Milk: It is better to stick with whole milk for this recipe, it has fat and won't evaporate as fast as other kinds of milk like almonds and soy.
Unsalted butter: In most of my cooking and baking, I use unsalted butter since it tastes better, and I have more control over the amount of salt in the recipe, but if all you have is salted butter, then omit the salt from the recipe.
🔪 HOW TO MAKE
Making this coconut pie is so simple and time-saving. More details on how to make it in the recipe card, but let's look at some of the steps.
Add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla in a blender and blend well.
Add the coconut to the blender and pulse a few times, then add the milk and pulse three times.
Brush the baking pan with butter and then pour the batter into the baking pan. Bake until the edges are golden brown and the middle of the pie jiggles a little.
Take the pie out of the oven and let it sit for 10 minutes before cutting and serving.
💭 COOKING TIPS
- If you don't have sweetened shredded coconut, add two or a half tablespoons of sugar to the coconut you have.
- Ensure the oven is preheated, the cooking time will be longer, and the top of the pie will get darker quickly.
- Use the best quality vanilla extract for this recipe.
- It's best to stick with whole milk, not almond or soy; even low-fat milk won't give the exact taste.
📖 DELICIOUS VARIATIONS
A few ingredients can take this already delicious pie to a new level.
Add spices: If baking this pie for the Holidays, try adding some nutmeg, cinnamon, cardamom, or allspice to give it more flavor.
Toasted nuts: Coconut go so well with nuts, so you can go ahead and add half a cup of toasted chopped pecans, almond, or walnuts.
💬 FREQUENTLY ASKED QUESTIONS
Yes, replace the amount of milk with buttermilk.
You can, but from my experience, any custard base pie or dessert does not freeze well. The texture changes slightly and gets softer.
🍲 MORE PIE RECIPES YOU'LL LOVE
Refrigerator: Place the cooled leftover pie in an airtight plastic container. Refrigerate for up to 4 days.
Impossible Coconut pie
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup melted unsalted butter
- 4 large eggs
- 2 cup whole milk
- 2 teaspoon vanilla
- 1 cup of sugar
- ¼ teaspoon salt
- 1 ¼ cup shredded sweetened coconut
- 1 tablespoon butter to brush the baking pan
- Preheat the oven to 350F/180C. Grease a 9-inch pan and keep aside.
- In a blender, add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla.
- Blend the previous ingredients until combined, this will take a few seconds.
- Add the coconut and pulse three to four times.
- Add the milk and pulse for three to four times.
- Pour the mixture in the prepared baking pan and bake for 40 to 45 minutes.
- The coconut pie is done when the edges are firm, and the middle of the pie has a little jiggle to it. You can also insert a toothpick in the middle of the pie, and it should come out clean.
- Allow the pie to set for 10 minutes before serving. The pie will come out of the oven puffed and will sink a little, which is normal.
- The flavor of the coconut pie is even better after it is refrigerated.
- If you have dry coconut that is not sweetened, to make it soft and sweetened, place the coconut in a bowl, and pour enough hot water to cover it. Leave the coconut covered for 5 minutes, then strain it. Add a tablespoon or a tablespoon and a half of sugar to it, mix well, and then use it in the recipe.
- Always preheat the oven before baking for at least 30 minutes, it will help the pie bake evenly.
- This recipe is Adapted from Joy of Baking.