lemon and coconut impossible pie
- 1½ cups (375ml) milk
- ¾ cup (60g) desiccated coconut
- 50g unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 egg
- ⅓ cup (50g) plain (all-purpose) flour
- 1 cup (220g) caster (superfine) sugar
- 2 tablespoons lemon juice
- icing (confectioner’s) sugar, for dusting
- Preheat oven to 160°C (325°F). Place the milk, coconut, butter, vanilla, egg, flour, sugar and lemon juice in a blender, scraping down the sides if necessary, and blend until smooth.
- Pour the mixture into a lightly greased 18cm (1-litre-capacity) pie dish. Place on a large baking tray and cook for 30-35 minutes or until set. Set aside to cool slightly. Dust with icing sugar to serve. Serves 8.
watch: lemon and coconut impossible pie video
donna hay team
Hi Helen, as long as you’re using an oven-proof dish that’s large enough to hold the mixture, your impossible pie should work nicely. Enjoy! – DH Team
Helen Magner
Does it matter what type of dish this is cooked in?
Namrata Dutta
To Australia , with love from India 
Hey Donna..
This has to be the easiest but a very pleasing recipe for sure. I just tried a hand on it and was pleased with the results. It looks something like this https://www.instagram.com/p/BZJg67fnfAQ/
donna hay team
Hi Elizabeth, this is a tricky one to do gluten free! We recommend you try using a gluten free flour substitute. Enjoy!
Elizabeth Chaplin
How would you recommended adapting this recipe to make it gluten free?
Beverley Drew
Super easy & delicious! Thanks Donna.
donna hay team
Hi Dixie, Impossible pies are best eaten on the same day as baking - however you can refrigerate it and enjoy it cold. The dh team
Dixie Papast
I want to make this cake to take to work. But should it be cooked & eaten at that time, or can it be eaten the next day? Thank you.
donna hay team
Hi Rosemary, thank you for alerting us! The recipe should not refer to a skewer but rather that the pie has set. The wording has been changed. Many thanks! The DH team
Rosemary Padgett
55mins and still not cooked. I’ve lowered the oven to 155. My oven as always been spot on, so!!! We will see when the skewer comes out clean, what it’s like. Long wait
Adrienne McGhie
So easy and delicious! Thanks Donna, this is definitely going to be added to my repertoire. I made it for my friends last night and everyone enjoyed it. I think you could amp it up by adding some lemon zest and reducing the sugar slightly.
Adam Boyce
Have now added this one to my staples. Quick and easy.
Sarah Rose
Delicious! And easy peasy…
Dushechka Samaraweera
This needs 5 stars! It’s such a fail proof delicious recipe! Amazing when eaten warm. Perfect easy winter dessert recipe, thank you Donna
Emmalee Hamilton
Quick and easy recipe. I’m just not 100% sure what the final consistency is meant to be but either way it was yummy!
Anthea Brooks
Oh dear… I screwed it up!!! I cannot use milk, so I substitued with coconut milk and only used a ¼ cup of dessicated coconut. It just won’t set, so it’s kind of a gooey, chunky (because I tried to stir it after 45minutes in the oven) but absolutely delicious ice-cream topping.
RELATED VIDEO
how-to: sticky cinnamon buns video
one-bowl banana cake video
salted caramel chocolate brownies video
© DONNA HAY GROUP
