Impossible Coconut Caramel Custard Pie
Indulge in the decadence of an *Impossible Coconut Caramel Custard Pie*, a dessert that magically transforms simple ingredients into a show-stopping treat. This recipe combines the creamy richness of coconut milk, whole milk, and sweetened condensed milk with the tropical texture of shredded coconut, all baked atop a luscious layer of homemade caramel. With a delicate flan-like custard and a stunning caramel glaze that emerges when inverted, this pie is perfect for impressing guests or treating yourself to a slice of paradise. The secret lies in the water bath, which ensures a silky-smooth custard while the caramel infuses every bite with buttery sweetness. Simple yet captivatingly elegant, this pie is best served chilled or at room temperature, making it a versatile addition to any dessert table.
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Recipe Information
Ingredients
- 0.75 cup Granulated sugar
- 0.25 cup Water
- 1 cup Canned coconut milk
- 1 cup Whole milk
- 1 cup Sweetened condensed milk
- 1 cup Unsweetened shredded coconut
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, combine the granulated sugar and water. Heat over medium heat while stirring occasionally until the sugar has dissolved completely.
Allow the sugar mixture to come to a boil, then reduce the heat to medium-low and simmer without stirring until the caramel turns a deep amber color, about 8-10 minutes.
Carefully pour the hot caramel into a 9-inch pie dish, tilting the dish to evenly coat the bottom. Set aside to cool while you prepare the custard.
In a large mixing bowl, whisk together the coconut milk, whole milk, sweetened condensed milk, shredded coconut, eggs, vanilla extract, and salt until fully combined and smooth.
Pour the custard mixture over the cooled caramel in the pie dish.
Place the pie dish inside a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the pie dish to create a water bath.
Carefully transfer the roasting pan to the oven and bake for 50 minutes, or until the custard is set and a toothpick inserted near the center comes out clean.
Remove the roasting pan from the oven and allow the pie to cool to room temperature in the water bath.
Once cool, run a knife around the edges of the pie to loosen it, then invert it onto a serving dish so the caramel layer is on top. Serve chilled or at room temperature.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
