This is a sort of self-crusting coconut custard pie, and it's so easy to make it's silly. It requires absolutely minimal effort and only takes a few minutes to whip up the pie batter. The batter is dubiously liquid-y when you pour it into the dish, but the magic happens when it's baking: the coconut rises to the top to create a crunchy, slightly chewy caramelised crust, the flour creates a dense cake-like base, and the middle becomes a set coconut-scented custard.
Like the sound of that? Read on...
- 1 cup dessicated coconut
- 1/2 cup plain flour
- 1 cup caster sugar
- 300ml milk (I used Kara for extra coconutty-ness, a coconut-based milk alternative found along with soya milk in supermarkets)
- 5 eggs (lightly beaten)
- 150g melted butter or melted margarine (cooled)
- 1tsp vanilla
1) Preheat the oven to 190 degrees C and grease an 8" or 9" pie dish.
1) Put all the dry ingredients (coconut, flour and sugar) into a large bowl.
2) Mix in the wet ingredients (eggs, milk, melted butter and vanilla) with a balloon whisk.
3) Pour into your pie dish and bake for about 45 minutes or until the pie is lightly browned, set, and looking like it's trying to escape.
|'I don't want to be a pie, I want to be a soufflé!'|
4) Don't panic, because in about two minutes the pie will stop looking like a monster pie and calm down.
|Sorry pie, you were made to be as your baker intended.|
5) Cool, and serve slightly warm or cold (I think warm is best).