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Coconut and lemon impossible pie

SERVES 8

Ingredients

275ml whole milk
100ml coconut milk
60g desiccated coconut, plus 2 tbsp extra to decorate
50g butter, melted and cooled, plus extra for greasing
seeds from 1 vanilla pod
1 egg
50g plain flour
220g caster sugar
4 tbsp lemon juice, plus lemon zest to decorate

Method

Preheat the oven to 160°C gas mark 3. Lightly grease a shallow 18cm-round pie dish with butter.

Put the milk, coconut milk, desiccated coconut, melted butter and seeds from the vanilla pod in a blender. Add the egg, flour, sugar and lemon juice and blend until smooth.

Pour the mixture into the prepared dish and bake for 30-35 minutes, until set. Leave to cool slightly.

Set a dry frying pan over a medium heat. Add the extra 2 tbsp desiccated coconut and cook for 1-2 minutes, stirring often, until light golden. Cool slightly, then mix in the lemon zest.

Scatter the coconut-lemon mixture over the pie just before serving.

Don’t be put off by the name of this dish; it’s so called because the dessert is renowned for being impossible to get wrong.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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