Here’s a classic recipe for Impossible Coconut Pie — a magical dessert where the custard separates as it bakes, creating a fluffy custard layer on top and a coconut layer on the bottom. No crust needed, and it’s surprisingly easy to make!

🥥 Impossible Coconut Pie

Ingredients (8 servings)

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional, for extra flavor)
½ cup granulated sugar
½ tsp salt
1 ½ cups sweetened shredded coconut

Instructions

1. Preheat oven

Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish or similar oven-safe pan.

2. Mix the custard

In a blender or large bowl, combine:
- Sweetened condensed milk
- Evaporated milk
- Eggs
- Vanilla extract
- Coconut extract (if using)
Blend until smooth.

3. Assemble the pie

Pour the mixture into the prepared pan.
Sprinkle the shredded coconut evenly on top.
Do not stir — the magic happens as it bakes.

4. Bake

Bake uncovered for 50–60 minutes, or until the top is golden and a knife inserted comes out clean.
The custard will have set on top, and the coconut will settle at the bottom.

5. Cool & Serve

Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
Slice and serve as-is, or with whipped cream for extra indulgence.

🌟 Tips

For a deeper coconut flavor, lightly toast the shredded coconut before adding it.
Make sure not to stir the coconut into the mixture — the “impossible” separation is what makes this pie unique.
Optional: sprinkle a little nutmeg or cinnamon on top before baking for a warm aroma.

If you want, I can also give a mini or single-serving version of Impossible Coconut Pie for quick dessert prep.