Blueberry and Coconut Impossible Pie

Just mix all the ingredients and let your oven do all the hard work! - by Jane Ash

Blueberry and Coconut Impossible Pie

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Blueberries can be replaced with raspberries and coconut milk can be replaced with almond or rice milk.

Ingredients

4 eggs

125g unsalted butter, melted

1 cup milk

1 cup light coconut milk

1 cup caster sugar

1 cup plain flour

1 cup desiccated coconut

1 teaspoon finely grated lemon rind

125g punnet fresh blueberries

Icing sugar mixture, to decorate

Whipped cream, to serve

Method

Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
Whisk eggs in a large bowl. Add butter, milk, coconut milk, sugar, flour, coconut and rind. Whisk until well combined. Pour into prepared dish. Scatter with blueberries.
Cook in a moderate oven (180C) for about 40 minutes, or until golden and just set in centre. Pie will still have a slight wobble. Remove. Stand for 20 minutes before serving.
Dust with sifted icing sugar. Serve warm with cream.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.