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Coconut Impossible Pie

Coconut Impossible Pie

Coconut Impossible Pie


Servings 6
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.9 based on 120 ratings.


  • 1 cup Dessicated Coconut
  • 1 cup Plain Flour
  • 2 tsp Vanilla Extract
  • 1 cup Caster Sugar
  • 4 Eggs
  • 100 g Butter
  • 3 cups Milk

Nutrition Information

Qty per
47g serve
Qty per
Energy 152.17418452381kcalcal 320.93436395493kcalcal
Protein 0.82031726190476gg 1.730043762117gg
Fat (total) 13.852141666667gg 29.214076547325gg
 - saturated 8.8572610119048gg 18.679905781218gg
Carbohydrate 6.3996785714286gg 13.496880422028gg
 - sugars 2.3204761904762gg 4.8938691709994gg
Dietary Fibre 1.525793452381gg 3.2178884526229gg
Sodium 112.927375mgmg 238.16309830827mgmg

Nutritional information does not include the following ingredients: Vanilla extract, Eggs

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Coconut Impossible Pie is incredibly easy to make.

Coconut Impossible Pie is so easy to make, even the kids could have a go! If you haven’t heard of an Impossible Pie – it is where you mix all the ingredients together, and when it bakes, it turns into three layers.  A delicious base, a creamy centre and a crunch top.  It seems ‘Impossible’ – hence the name!

Coconut Impossible Pie is delicious hot from the oven with a big scoop of vanilla ice cream.


  1. Throw in all the ingredients in a bowl and mix well.

  2. Pour into a greased pie dish and bake for an hour at 180 degrees.

  3. After baking, let it cool for a bit and eat it like a pudding with a scoop of ice cream or put it in the fridge then slice it like a cake. Either way, enjoy your Coconut Impossible pie!

Recipe Hints and Tips:

  • Coconut Impossible Pie is not suitable for freezing so you'll have to eat it fresh!
  • Don't skip on the sugar in this recipe - or you will end up with scrambled egg impossible pie!
  • Garnish with grated chocolate and cream if desired.
  • For a dairy free version, substitute the milk with rice milk or oat milk. For a gluten free version, substitute the flour with gluten free flour.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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