Coconut Magic Custard Pie (Printable Version)
Layers of creamy custard blend with sweet coconut for a comforting, nostalgic dessert classic.
# What You'll Need:
→ Custard Base
01 -
240 ml whole milk
02 -
4 large eggs
03 -
170 g granulated sugar
04 -
115 g unsalted butter, melted
05 -
65 g self-rising flour
06 -
1 teaspoon vanilla extract
07 -
1 g salt
→ Coconut Layer
08 -
80 g sweetened shredded coconut
# Steps to Follow:
01 -
Preheat oven to 175°C. Generously grease a 23 cm pie dish with unsalted butter or non-stick spray.
02 -
In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly frothy.
03 -
Add melted butter, self-rising flour, whole milk, vanilla extract, and salt to the egg mixture. Whisk until fully incorporated and smooth.
04 -
Stir in the sweetened shredded coconut until evenly distributed within the batter.
05 -
Pour the prepared batter into the greased pie dish, spreading evenly.
06 -
Place dish on the middle rack of the preheated oven. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center emerges clean.
07 -
Remove from oven and allow to cool completely so that the custard sets and the characteristic layers form. Slice once fully cooled.
# Additional Notes:
01 -
Coconut milk may be substituted for whole milk to intensify coconut flavor. For a less refined sweetness, consider using coconut sugar instead of granulated sugar.
02 -
To make the dessert gluten-free, replace the self-rising flour with a gluten-free baking mix containing leavening agents.
03 -
This pie is best served at room temperature or chilled, and pairs well with fresh fruit or a scoop of vanilla ice cream.