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Impossible Coconut Pie GF


Wonderful hot out of the oven, cold, or even room temperature, I recommend doubling the recipe, because one pie is never enough! Maybe make one pie in a large dish and several smaller ramekins or mugs for portion control? Of course, you could use larger ramekins, depending on how much control you think you need!

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Rate this recipe 4.6/5 (9 Votes)


  • 1 1/2-2 cups flaked coconut (sweetened or unsweetened, to your taste)
  • 2 cups milk (dairy or nondairy – coconut milk is the obvious, but not required, choice)
  • 4 large eggs
  • 1 1/2 cups granulated cane sugar
  • 1/2 cup gfJules™ All Purpose Flour
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons butter or nondairy alternative, melted (I use Earth Balance® Buttery Sticks)


Adapted from


Step 1

Preheat oven to 350ºF.

Pour coconut into a small bowl. Add milk to soak, and set aside for at least 10 minutes.

Beat eggs and sugar then add all the other ingredients slowly.

Add the soaked coconut and pour into an oiled pie plate or 4–6 ramekins or coffee cups.

This pie rises when cooking, then shrinks as it cools; therefore, use caution not to overfill the pans. I recommend leaving at least an inch clearance to allow for the pie to rise. Consequently, you may find that you have extra pie batter and need to use an additional baking pan.

Bake for 50–60 minutes (approximately 30–40 minutes for ramekins), or until the edges are lightly browned and the middle is no longer jiggly. Turn off oven and open oven door, allowing pie to cool slowly to prevent cracking.

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