4 October 2011

Coconut Pie

This Family is one that avoids coconut in the curries but looooovessss it when it comes wrapped in cakes and cookies. The newest love is this Coconut Pie. Hubby and I share a common disinterest for dough pie base, am sure junior also will join the gang, and so when i came across a a pie using coconut and without the need for a dough base...i said Hallelujah!

The thing is, i have a really strained relationship with yeast dough...it never works for me :( i haven't given up but definitely apprehensive. And yea you may argue that this is not a typical pie, and NO it is not but it's Okay...the original recipe called it a PIE and so it is a pie for this family :D. And i can happily tick off 'to make a pie' from my long 'to-do' list :). You can get the original recipe here

I love eggs but am not comfortable about using too much in my baking and so i followed the method of making this to the T but reduced few of the ingredients  and so here is how i made it.

13/4 Cups - Milk
1 Cup - Dessicated Unsweetened Coconut
2 - Eggs
1 Tsp - Vanilla Extract
1/2 Cup - All Purpose Flour
1/2 Cup - Sugar
5 Tbsp -Veg' Oil

Due to the oil content in the coconut flakes, i feel you can reduce the oil further, also the next time i make it I'll reduce the sugar as well.

  1. Preheat oven at 180 degree C, grease a pie mold or any flat round cake pan and keep aside 
  2. Put everything in the blender and blitz till smooth, it will look watery but no worries
  3. Pour the batter into the pan and bake for 30 - 35 minutes in the preheated oven
  4. The pie is done when the top turns golden brown and a knife inserted in the middle comes out clean

The Toddler enjoying the Pie
Yes! it is as easy and simple as that. Don't you just love easy but tasty recipes??? Both father and son loved the pie...and so definitely a keeper.

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