Baby Coconut Impossible Pies

Miniature coconut pies that create their own crust while baking, featuring a creamy middle and a crispy coconut topping.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 mini pies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

3 large Eggs They set the custard and give the pies structure.
1 cup Whole milk Makes the filling creamy. 2 percent works as well.
1 cup Sugar Sweetens the custard and helps the top brown.
1/2 cup Melted butter Adds richness and classic bakery flavor.
1/3 cup Flour Helps the pie hold together and form a soft base.
1 cup Shredded coconut The star ingredient that toasts on top.
1 teaspoon Vanilla extract Enhances the coconut flavor.
1 pinch Salt Balances sweetness and enhances flavor.

Method

Preparation

Preheat your oven to 350°F (175°C).
Grease a 12 cup muffin pan really well.
In a bowl, whisk together eggs, milk, melted butter, sugar, vanilla, flour, and salt until smooth.
Stir in shredded coconut.
Pour batter into the muffin cups, filling each about three-quarters full.

Baking

Bake for 20 to 25 minutes, until the tops are golden and centers look set.
Cool for 10 to 15 minutes, then gently loosen the edges and lift them out.

Notes

Do not overbake; look for a center that is set with a tiny jiggle. Let cool to enhance the coconut flavor. Store leftovers at room temperature for up to 2 hours, in the fridge for 3-4 days, or in the freezer for up to 2 months.