What do we have in abundance in Mexico? Well… sunshine, great people, good food, the freshest and best veggies in the world and the fruit?? OMG… soooo good. Who doesn’t love that?
But we also have coconut.. all kinds of coconut… and the shredded coconut can be found everywhere. And what makes a great last minute dessert? One with next to NO effort? Impossible Coconut Pie.
So, here is the recipe. It’s so easy, it makes it’s own crust and it is always good. It only has one cup of sugar for the WHOLE pie, and we all know the benefits of coconut!
Impossible Coconut Pie
1/2 cup margarine
1/2 cup flour
2 cups milk
1 cup sugar
1 cup coconut
2 teaspoons vanilla
1) Blend all ingredients in a blender for a few seconds, until well mixed (I just use a mixer).
2) Pour mixture into a 10-inch greased pie plate.
3) Bake at 350 degrees Fahrenheit for 1 hour or until centre tests firm.
4) The flour will settle to form a crust, the coconut forms the topping and the centre is an egg custard filling.
Now I ask you, can it get any easier than THIS? I think not… and you all are welcome. Guests arriving and you don’t have much in the pantry… bet you have ALL of this already at home. Whip it up and be a rock star!!
by Ellaine Spivak
Now it’s your turn! Email us your favorite Mexican-inspired recipes and we’ll feature them in an upcoming issue of our newsletter. Please include 1-2 photos (at least 500 pixels wide). Send them to Allyson@JaltembaBayLife.com