Name: Coconut impossible pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Custard; 2 tablespoon custard powder; 1 1/2 tablespoon caster sugar; 1 1/2 cup skim milk; 1/2 cup light and creamy coconut evaporated milk; 1 cup light and creamy coconut evaporated milk; 1 cup desiccated coconut; 1 cup orange juice; 3 eggs; 2/3 cup blanched almonds; 1/2 cup brown sugar; 1/2 cup melted low-fat spread; 1/3 cup plain flour; 2 teaspoon orange zest, finely grated; 1 teaspoon mixed spice; blueberries, sliced strawberries, to serve

Ingredients

Custard

2 tablespoon custard powder

1 1/2 tablespoon caster sugar

1 1/2 cup skim milk

1/2 cup light and creamy coconut evaporated milk

1 cup light and creamy coconut evaporated milk

1 cup desiccated coconut

1 cup orange juice

3 eggs

2/3 cup blanched almonds

1/2 cup brown sugar

1/2 cup melted low-fat spread

1/3 cup plain flour

2 teaspoon orange zest, finely grated

1 teaspoon mixed spice

blueberries, sliced strawberries, to serve

Method

Coconut impossible pie

1.Preheat oven to moderate, 180°C. Lightly grease a 24cm ovenproof pie dish.

2.In a food processor, combine all ingredients. Process until smooth. Pour batter into dish. Bake 35-40 minutes, until just set in centre.

3.Meanwhile, make custard as recipe directs. (See below)

4.Scatter fresh berries over pie and serve in wedges with custard.

Custard

5.In a medium saucepan, combine custard powder, sugar and 1/2 cup milk, stirring until smooth.

6.Gradually whisk in remaining combined milks. Stir constantly over medium heat, until mixture boils and thickens. Simmer 3 minutes.

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Ingredients

Method

Coconut impossible pie

Custard

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