I could not decide what to have for dessert on New Year's. First I thought of Rice Pudding with Praline Sauce. I'll post that later. Then I remembered I was having rice with the Black-Eyed Peas. I happen to remember this recipe that I found on The English Kitchen. Great blog. Marie has wonderful recipes. Be sure to check her out. Anyway, I had made this a number of times over the holidays and everyone loved it.
You might think it's a pie, but there is no crust to mess with. It slices like a pie and has a golden crisp coconut top. Plus you can make it the day before serving. This is as good as any coconut cream pie I've ever had. Thank you Marie!
Baked Coconut Custard
2 cups milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large free range eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
Preheat the oven to 350 degrees F. Butter a 9 or 10 inch pie dish well. Set aside.
Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving. Serve with a dollop of whipped cream and maybe a few slices of fresh fruit. This is heavenly!