• 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded sweetened coconut
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • Whipped cream (optional, for serving)


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or a similar-sized baking dish.
  2. In a medium-sized mixing bowl, combine the melted butter and sugar. Mix until well combined.
  3. Add the all-purpose flour and mix until it forms a smooth batter.
  4. Gradually add the milk, continuing to mix as you pour it in. The mixture should be smooth and well combined.
  5. Stir in the shredded coconut.
  6. In another bowl, beat the eggs, vanilla extract, salt, and ground nutmeg (if using) until well combined.

  1. Slowly pour the egg mixture into the coconut mixture while stirring continuously. Mix until everything is well incorporated.
  2. Pour the mixture into the greased pie dish.
  3. Bake in the preheated oven for about 45-50 minutes or until the pie is set and the top is golden brown. To check for doneness, insert a toothpick or knife into the center; it should come out clean when the pie is done.
  4. Remove the pie from the oven and let it cool for a few minutes before slicing and serving. You can serve it warm or at room temperature.
  5. Optionally, top each slice with a dollop of whipped cream before serving.

Enjoy your homemade Impossible Coconut Pie! It’s a delightful dessert that’s easy to prepare and sure to be a hit with coconut lovers.

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