Made in a blender, Unimaginable Coconut Pie is a heavenly dessert! You get a layer of crunchy, completely toasted coconut, the creamy custard layer that melts in your mouth, and the crust. This coconut pie is spectacular due to how elegant and scrumptious it seems.
Leap to:
There are various kinds of unimaginable pies, additionally known as magic pies. Some unimaginable pies are made with flavors like strawberry, saffron, chocolate, butterscotch, and different superb flavors.
I desire the unimaginable coconut pie as a result of it combines coconut pie and custard, and I like each of those desserts.
When you like coconut dessert, strive my Coconut Cake with frosting and Straightforward Coconut Cake with Icing.
🥘 INGREDIENTS YOU’LL NEED
You may scroll all the way down to the recipe card for additional particulars and directions.
All-purpose flour: Don’t go for cornstarch the result won’t be the identical. It will not be terrible, however the texture will probably be barely completely different. So it’s best to stay with all-purpose flour and even cake flour.
Eggs: For a scrumptious custard taste, you want eggs, and right here I’ve used massive eggs.
Shredded sweetened coconut: I do know that in some international locations, it’s troublesome to discover a sweetened shredded coconut. Within the center east and Asia, extra in India, you will see that dry shredded coconut, and more often than not, it isn’t sweetened. Please learn the notes within the recipe card under to transform that dry, shredded coconut to moist and sweetened.
Milk: It’s higher to stay with complete milk for this recipe, it has fats and will not evaporate as quick as different kinds of milk like almonds and soy.
Unsalted butter: In most of my cooking and baking, I exploit unsalted butter because it tastes higher, and I’ve extra management over the quantity of salt within the recipe, but when all you might have is salted butter, then omit the salt from the recipe.
🔪 HOW TO MAKE
Making this coconut pie is so easy and time-saving. Extra particulars on learn how to make it within the recipe card, however let us take a look at a number of the steps.
Step 1
Add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla in a blender and mix properly.
Step 2
Add the coconut to the blender and pulse a couple of occasions, then add the milk and pulse thrice.
Step 3
Brush the baking pan with butter after which pour the batter into the baking pan. Bake till the sides are golden brown and the center of the pie jiggles a bit of.
Step 4
Take the pie out of the oven and let it sit for 10 minutes earlier than reducing and serving.
💭 COOKING TIPS
- If you do not have sweetened shredded coconut, add two or a half tablespoons of sugar to the coconut you might have.
- Make sure the oven is preheated, the cooking time will probably be longer, and the highest of the pie will get darker rapidly.
- Use the very best quality vanilla extract for this recipe.
- It is best to stay with complete milk, not almond or soy; even low-fat milk will not give the precise style.
📖 DELICIOUS VARIATIONS
A couple of substances can take this already scrumptious pie to a brand new degree.
Add spices: If baking this pie for the Holidays, strive including some nutmeg, cinnamon, cardamom, or allspice to offer it extra taste.
Toasted nuts: Coconut go so properly with nuts, so you’ll be able to go forward and add half a cup of toasted chopped pecans, almond, or walnuts.
💬 FREQUENTLY ASKED QUESTIONS
Sure, change the quantity of milk with buttermilk.
You may, however from my expertise, any custard base pie or dessert doesn’t freeze properly. The feel modifications barely and will get softer.
🍲 MORE PIE RECIPES YOU’LL LOVE
🌡️ STORING
Fridge: Place the cooled leftover pie in an hermetic plastic container. Refrigerate for as much as 4 days.
📖 Recipe
Unimaginable Coconut pie
Creamy and scrumptious coconut pie, made in a blender and is a crowd-pleaser.
Servings: 8 folks
Energy: 453kcal
Elements
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup melted unsalted butter
- 4 massive eggs
- 2 cup complete 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
Directions
-
Preheat the oven to 350F/180C. Grease a 9-inch pan and hold apart.
-
In a blender, add the eggs, melted butter, sugar, flour, baking powder, salt, and vanilla.
-
Mix the earlier substances till mixed, this may take a couple of seconds.
-
Add the coconut and pulse three to 4 occasions.
-
Add the milk and pulse for 3 to 4 occasions.
-
Pour the combination within the ready baking pan and bake for 40 to 45 minutes.
-
The coconut pie is completed when the sides are agency, and the center of the pie has a bit of jiggle to it. It’s also possible to insert a toothpick in the midst of the pie, and it ought to come out clear.
-
Enable the pie to set for 10 minutes earlier than serving. The pie will come out of the oven puffed and can sink a bit of, which is regular.
-
The flavour of the coconut pie is even higher after it’s refrigerated.
Notes
- When you’ve got dry coconut that’s not sweetened, to make it comfortable and sweetened, place the coconut in a bowl, and pour sufficient scorching water to cowl it. Go away the coconut coated for five minutes, then pressure it. Add a tablespoon or a tablespoon and a half of sugar to it, combine properly, after which use it within the recipe.
- All the time preheat the oven earlier than baking for not less than half-hour, it’s going to assist the pie bake evenly.
- This recipe is Tailored from Pleasure of Baking.
Vitamin
Serving: 1 Serving | Energy: 453kcal | Carbohydrates: 35g | Protein: 11g | Fats: 31g | Saturated Fats: 21g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 138mg | Sodium: 388mg | Potassium: 170mg | Fiber: 3g | Sugar: 27g | Vitamin A: 706IU | Vitamin C: 0.2mg | Calcium: 174mg | Iron: 1mg
