When you need a ridiculously easy dessert this pie is your best way to go!
No complicated procedures, no whipping anything fluffy and if you want a really low caloric- and carb- count. While cooking the pie will separate in to layers and you get a pan full of awesomeness with almost zero effort. My mom used to make this pie and there was nothing better with a glass of lemonade.
So lets get to it!
Recipe: (in European metric/US measurements)
500 ml (2 cups) milk
2,5 dl (100g, 1 cup) shredded coconut (pref. unsweetened)
4 room temperature eggs
1,5 dl (113g, or 1/2 cups) flour (you can substitute this with gluten free or low-carb flour)
125 g (8 tablespoons or 1 stick) room temperature butter
2 dl sugar (170g, or 3/4 cups) (can be substituted with any sweetener)
1 tsp vanilla extract
2 tsp orange-blossom water (optional)
Preheat the oven to 175 C.
Put everything in your blender and let it mix up well. Grease up a cake pan and pour the batter in.
Bake the cake for 45-60 min. The cake is done when it is still jiggly, but not runny. The toothpick needs to come out clean. Cool the pie in the pan and enjoy.
With the wise words of my mom:
Onnea keittiössä, älä polta ittees !
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