In fact that is the name of the recipe: Impossibly Easy Coconut Pie. Which I got here.
Thank you Betty!
Think “cheesecake consistency” without all the heaviness, tanginess and the guilt!
This mixes up in about 4 minutes and bakes up perfectly in a glass pie dish. You can just serve warm slices from that.
However, I made it a day ahead and let it cool completely and was able to flip it out and onto a nice plate/platter for presentation, garnish and refrigerate until serving time. If you make ahead and platter it like I did, I would bring it out of the fridge about 20-30 mins before serving so it will be cool but not cold. Cover with plastic wrap while hanging in the fridge so it stays moist.
Although delicious plain, just as is, I added extra shredded coconut on top for garnish and heated some frozen mixed berries with a little honey to serve warm on top. But this would also be very delicious with chocolate sauce. Or maybe pineapple sauce. The combinations are endless.
Just try it. You will love this EASY dessert!
(Betty – you can feel free to contact me via email to “thank me” for endorsing your recipe/product! )
Like many savory cooks – I am not a baker. So what was I doing baking recently on yet another rainy day?
Well I had a sweet tooth and I am fairly lazy – so going to the store was out of the question. (Did I mention I live in a large, urban area with a giant name-brand grocery store a few blocks away from my house?) I like to think I was doing my part to keep the carbon foot-print down. Or maybe I was just challenging myself with the ingredients I had on hand.
Or maybe I was just trying to clean out the freezer.
Last summer when local raspberries and blackberries were on sale and abundant I cooked down a bunch, added a little cornstarch and froze for another day. I originally had visions of some kind of fruit tart/turnover but really any baked good would do.
So with a little help from Betty I whipped up a coffee cake recipe. Instead of the usual cinnamon streusel topping -I decided to improvise.
After about 20 mins in the oven – I took it out and spread the thickened berry syrup on top. Than just to “gild the lily” I sprinkled on some sweetened coconut flakes I had lurking in my fridge. (I am sorry the day I discovered these little gems at the store – yum!!) I could have swirled it into the batter from the beginning but I was afraid to swirl. Being an inexperienced baker, I wasn’t sure if this would be a success, so I decided not to risk it.
Back into the oven for 10-15 mins, time to cool a bit and my sweet tooth was satisfied!
Like most savory cooks, dessert is not my specialty. I usually leave that up to the experts. But I have been inspired this year to try my hand at some fancy but simple desserts as I did on Thanksgiving.
Christmas day was no exception.
Mini Coconut and Raspberry Cheesecakes
I was inspired by and adapted this recipe from Giada. I changed out the maple syrup for some raspberry syrup that I had in my freezer. I had made it from last year’s “pick-your-own” harvest. I used it as an ingredient and a sauce.
I also changed out the mascarpone for low-fat cream cheese. Just because that is what I had on hand. I switched the heavy cream for unsweetened coconut milk because I wanted to infuse that coconut flavor. I used the sweetened shredded coconut garnish because it looked like snow, but purists and healthy folks among us could use dried unsweetened coconut shavings.
Fresh raspberries made a nice garnish instead of the cranberry/orange compote but that would have been good too!
Other than those “minor” differences I followed her recipe exactly.
It was a big hit and the individual servings (muffin pan size) made it easy for people not to overindulge.
Okay, okay …maybe it just made over indulgence look prettier!