Yes, I have a lovely surprise for you today! My daughter-in-law, Lindsay served us a delicious dessert a few weeks ago – as soon as I took the first bite, I knew I would be begging her to share it with you……………..
I think for most people coconut is a love or hate type thing. Up until a couple years ago, I could take it or leave it but I started changing my mind when we went on our family beach trip and had some amazing coconut macaroons. After that, it seemed that I couldn’t get enough coconut. I came across this Coconut Impossible Pie and knew I had to give it a try. It is called an “impossible” pie because the flour makes a crust without having to make a crust! This pie comes together in just a few minutes and it is so delicious. If you like coconut give it a try! ~ Lindsay
P.S. Check back tomorrow – I’ve been working on a Café
original – Pesto Pizza w/ Italian Sausage, Slow Roasted Tomatoes and Spring Herb Gremolata
– a fabulous way to use some of those Italian Slow Roasted Tomatoes
from yesterday’s post!
Mini Coconut Impossible Pies
1 3/4 cups sugar
4 large eggs
1 stick butter (4 ounces or 113g), melted
1/2 cup flour
2 cups sweetened shredded coconut
2 cups milk (I used skim)
1. Preheat oven to 350 and butter small ramekins or two 9 inch pie plates.
2. In a large bowl, whisk melted butter with the sugar. Add the eggs and beat until smooth. Stir in flour, coconut and milk. Pour mixture into ramekins or pie plates and bake in the oven for about 45 minutes or until golden and firm to the touch.
Adapted from Stacey Snacks