Imagine a Moist coconut custard pie with a crisp base and sweet flakes of toasted coconut, now imagine making it completely mess free in about 5 minutes flat. . . well, you can stop imagining, because it’s here and we call it, Mason Jar Coconut Pie.
First and foremost, we generally mix this is in a mason jar, as the name implies, but you can whip it up in any ol’ blender that you happen to have, or even with a hand mixer and a bowl if you don’t have a blender. This delicious coconut pie does the “impossible” but making it’s own crust as it bakes.
1 cup of Milk (Or Almond Milk!)
1/2 c. of desiccated Coconut
1/2 tsp vanilla extract
1/4 c. all purpose flour or cake flour, whichever you happen to have on hand
6 Tbs. white sugar
1/2 stick of butter, softened to room temperature
1/8 tsp ground nutmeg
Preheat the oven to 350F
In a large (quart-size) mason jar combine milk, coconut, eggs, vanilla, flour, sugar and softened butter.
Carefully seat the gasket and blender blade on the jar.
Screw on the bottom cap and then whip a minute or so until the ingredients are thoroughly combined.
Pour into Large ramekins and floured. Sprinkle the top with ground nutmeg.
Bake at 350F for about 35 minutes, or until a knife inserted in the center comes out clean.
Tips-n-Tricks & Other Notes:
Although the recipe calls for desiccated coconut you can use regular dried coconut. Desiccated coconut is dried coconut that has more moisture removed than regular “dried” coconut. Regular dried coconut will take slightly longer to bake (about 4 minutes) due to the extra moisture content.
Although you technically “could” swap out margarine for real butter in this, we don’t recommend it. Margarine is full of filler oils and doesn’t taste as nice in the finished product.