Have you ever just been chilling at home and had a sudden craving for dessert? Sure, you could do the microwave mug thing and try to satisfy your sweet tooth with a rubbery “cake” that’s just marginally more appetizing than a kitchen sponge. Or grab a bowl of whatever nearly-stale cereal is open in the cupboard. But personally, I’m more inclined to crave something that tastes homemade, fills the kitchen with the smell of baking, and might take slightly more effort but will pay off big-time.
For 2023, I propose a series of quick and easy, make ’em with ingredients you already have in the pantry, small-batch desserts. Let’s kick it off with these custardy coconut mini-pies that somehow make their own “crust” in the oven. It’s a one-bowl recipe that requires minimal effort and few ingredients and pays off with something that tastes like hours of work.
Impossible Coconut Custard Mini Pies
- 2 Large Eggs
- 1/3 cup Sugar (67 g)
- 1/4 cup Flour (34 g)
- 1 cup Milk (236 mL)
- 1 tsp Vanilla Extract
- 1/2 cup Shredded Coconut (48 g)
- Preheat oven to 180°C/350°F.
- Grease 6 wells of a muffin tin.
- Combine eggs, sugar, flour, milk, and vanilla in a large mixing bowl and whisk until well combined.
- Stir in coconut.
- Pour batter into muffin tin.
- Bake for 20 minutes or until a toothpick comes out clean/center of pies has only a slight wobble.
- Allow to cool to room temperature, then remove mini pies from the muffin tin. Transfer to the fridge to continue cooling.
- At this point, I usually dig in. I love the warm egginess of the custard. If you can wait, let them cool completely in the fridge, and the flavour will be sweeter and less eggy.
Makes six mini pies. Bet you can’t eat just one.