March 7, 2010

Magic Coconut Pie

I saw this recipe at the back of the packet of dessicated coconut which I bought for another recipe (Apricot Walnut Slice... another backlog blog). Usually I would need a picture or two to convince me to try a recipe so that I have a visual idea of how it should look like. Somehow it has been a while since I last baked, I need to finish off the packet and the recipe seemed so super easy (it is!), so I just braved it.

As I was just going to put the pie in the oven to bake, Hubby decided that we should have a outing with the kid. So I had to put the mixture into the fridge to chill and plan to bake it the next day for breakfast.

In the end, I think I under-baked it slightly as I did not wait for it to reach room temperature before baking it. Yah, I woke up late and was so hungry that I simply took it out of the fridge and into the oven. Thankfully my hubby looooooovvvveeeed it. Yes, will try it again with my next purchase of dessicated coconut.

Magic Coconut Pie
Makes 1 shallow 20cm pie (since I halved everything so that the leftovers will be enough)

55g dessicated coconut
85g caster sugar (I used 75g only)
35g plain flour
25g unsalted butter (I used salted butter and omitted the pinch of salt)
2 eggs
210ml milk
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch of salt

  1. Preheat the oven to 180ºC
  2. Whisk all the ingredients together until thoroughly combined.
  3. Pour into a greased deep 20 cm/8 inch pie dish.
  4. Cook for about 45 minutes -1 hour.
  5. Serve warm or cold from the dish