Impossible Coconut Pie Recipe
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.
If you like coconut dessert, try my Coconut Cake with frosting and Easy Coconut Cake with Icing.
🥘 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.
Step 1
Add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla in a blender and blend well.
Step 2
Add the coconut to the blender and pulse a few times, then add the milk and pulse three times.
Step 3
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.
Step 4
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.
Related Recipes
- Classic Rice Pudding.
- Pumpkin Pie recipe.
- Apple pie easy recipe.
- Easy caramel popcorn.
- Blackberry bread pudding.
🌡️ STORING
Refrigerator: Place the cooled leftover pie in an airtight plastic container. Refrigerate for up to 4 days.
Impossible Coconut pie
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
That looks awesome! I love coconut, I will definitely have to try this impossible coconut pie at some point.
You will be pleasantly surprised by how delicious this pie taste!
Wowza! If I could give this 10 stars I would. It looks amazing! I’m so making this over the weekend.
Hi Brianne, let me know how you liked it 🙂
That looks so amazing! I’m a sucker for anything with coconut in it. I can’t wait to make this!
you lost me at the shredded coconut, lol. do you think it would work using coconut milk? i wonder what other things i could use to substitute for the coconut. it sure looks beautiful!
I guess it can work with coconut milk, it will be richer since there is more fat in coconut milk than in regular milk!
Makes me giggle, someone always asks “Can I leave out the main ingredient and make other major substitutions?” Of course you can, any cook does this but they don’t blame the recipe if it doesn’t turn out. 😀
Aha!!! I have all the ingredients — except the sweetened shredded coconut, need to find this. I may give this a try. Have been looking for beginner-friendly recipes and this looks feasible!
it’s an amazing recipe and it is usually a hit from the first try!
I love coconut and I love pie! I can’t wait to try this recipe out!
You will enjoy this pie for sure 🙂
I just love how inventive you’ve made this. I can only imagine what it tastes like all warm and gooey! Even cold I bet it’s delicious.
It is a great tasting pie and kids will love it.
Oh my gosh, this is so delicious. I have to admit its not easy for me but I will try making his for my family. YUM!
I love coconuts and loved your recipe. Will definitely give this a try soon.
Well that looks Delish! one of my all time favorites. I bet it will go well with coffee.
It’s perfect with coffee 🙂
this looks so yummy I need to try it out
I love your Impossible Coconut Pie recipe! I’ll do it later at home. So yummy!
Thank you Emman 🙂
I made this yesterday. 2 neighbors got most of it with all thumbs up! I have enough coconut for another pie. Later this week will make another one. Thanks for sharing.
You are most welcome Geri, I’m glad that you and the neighbors enjoyed it 🙂
Made the pie tonight and it was awesome. Thanks!
I’m glad you liked it, it is a favorite of mine 🙂
Omg I’m such a fool in love for tasty, good looking and smelling food ( I feel like I can literally smell this pie just from looking at it lol ) 😋😂 I will absolutely be trying this recipe, so womanly incredibly sweet of you to share with us thank you!!!
You are most welcome, and I hope that you enjoy this pie 🙂
Thank you! I made this for my Korean friend for her Korean Families Sunday Dinner, Suki said EVERYONE LOVED THE PIE (even her picky son in law).
I’m glad and thanks for your kind comment 😊
I need to make this gluten-free. Can I use almond flour or oat flour in place of the all-purpose flour?
I’m sorry but I never made this recipe gluten-free before!
I belive I’ve had this pie before, but it was quite some time ago. I’ve never made one, though, and I think I’d like to. Thanks for the recipe!
Hey Jeff, I love custard-based recipes so this was heaven for me, I hope you give it a try 😊
Made this for a church potluck and it was a hit with the church ladies. I did want to know if this recipe would work with a pie crust. Can I just pour it into a pre-made frozen pie crust and do I have to pre-bake the pie shell first?
Hi, I’m so glad that everyone enjoyed the pie 😊. You can use a pie crust, but it shouldn’t be thick, if you rather use a thick pie, then it is best to pre-cook it but not fully and then pour the custard filling over it. Hope this helps!
I made this recipe today. I substituted canned coconut milk & coconut sugar. It was delicious! Thank you for sharing it!
I made this tonight and it is absolutely fantastic! The edges are nice and crispy, the coconut prices to the surface and makes a nice topping, it is just wonderful. Thank you so much for the recipe!
Hi Sandy, you are most welcome and I’m glad that you took the time to let me know how you liked the recipe, Thank you 😊
For heavens sake why do so many of you want to change this delicious pie recipe? It’s easy and tasty. Make it the way it is written. If you change it, it’s not this recipe. I’m Getty ready to make mine now.
Have you ever made the impossible pumppie? Also ver good!
Hi Trish, I didn’t make impossible pumpkin pie but will try it for sure!
Just made this tonight, it took longer to cook, but I think was because I had a smaller dish, but it was awesome, Thank you for sharing this recipe.
You are most welcome Steve!