Impossible Coconut Pie
Preparation time: 15 minutes
Cooking time: 50 minutes
Serves 10-12
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225g/8ozs. moist coconut flakes or sweetened coconut flakes
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3/4 cup/165g caster or superfine sugar
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1/2 cup/75g/2.6ozs self-raising flour
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1/2 teaspoon salt
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1 1/2 cups/375ml/13flozs milk
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1/2 cup /125ml/4flozs lime juice
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1/4 cup/60g/2oz butter, melted and slightly cooled
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3 eggs, at room temperature
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Finely grated zest of 2 limes
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1 teaspoon vanilla bean paste
Step 1 - Preheat oven to 170C/340F. Generously grease a 24cm/9.4 inch pie dish with oil spray or butter.
Step 2 -In a food processor place 3/4 of the moist coconut flakes, sugar, flour and salt and whizz until coconut is fine. Empty into a large bowl with the remaining 1/4 of the coconut flakes. In a large jug whisk the milk, lime juice, melted butter, eggs, lime zest and vanilla. Add to the coconut flour mixture and stir then pour into the prepared dish. It will be a very wet batter and the pie dish will be quite full so please be careful when putting it in the oven.
Step 3 -Bake for 50 minutes turning halfway through the baking time or until the coconut becomes golden brown and a knife inserted into the center comes out clean. Cool on a wire rack, cover and refrigerate. Serve with natural yogurt and mint leaves. You can also grate a little lime zest on top as well if you like. Store in the fridge in an airtight container or cover the pie plate.