Vegetarian

Impossible coconut pie

Name: Impossible coconut pie
Total time: 45 min
Yield: 10 servings
Ingredients: 3 free range eggs; 130 g sugar; 75 g butter; 60 g shredded coconut; 5.5 Tbsps lemon peel; 1.5 Tbsps orange zest; 60 ml lemon juice; 10 servings orange juice; 200 ml coconut milk; 70 g flour

A delicious lacto ovo vegetarian dessert, the Impossible Coconut Pie is a must-try recipe. It covers 12% of your daily requirements of vitamins and minerals. Best made for special occasions like holidays or gatherings with friends and family.

Ingredients

free range eggs

sugar

130 g

butter

75 g

shredded coconut

60 g

lemon peel

5.5 Tbsps

orange zest

1.5 Tbsps

lemon juice

60 ml

orange juice

10 servings

coconut milk

200 ml

flour

70 g

Method

Preheat oven to 170C.
Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a food processor and blend until well combined.
Pour into a buttered 22cm (9 inch) pie tray.
Place pie tray at the lower rack of the oven and bake for 60 - 80 minutes. Loosely cover with aluminium foil when you find the pie turning brown during half way of baking. Set aside to cool, then refrigerate for 1 hour to chill.
Slice and serve with a little whipped cream and passionfruit or blueberry jam and sprinkle some toasted desiccated coconut over it.

Nutrition:

345 kcal

Carbs

40 g

Fat

19 g

Protein

4 g

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