Coconut Custard Pie with Pandan
When I shared this photo of my coconut custard pie with pandan on Instagram, followers demanding the recipe as soon as possible and of course I am happy to comply.
This is the easiest recipe I have ever used for a pie. If you read or watch this recipe, I am sure you will run
I got inspired by this recipe: the Impossible Coconut Custard Pie, by Lorraine from the blog: gratefulprayerthankfulheart.com. Thank you so much
This coconut custard pie with pandan is enough for 12 pieces and is ready in 1 hour (including baking time).
Ingredients
- 3 eggs (room temperature)
- 50 grams of butter (room temperature)
- 50 grams of regular flour
- 60 grams of grated coconut
- 1 teaspoon of vanilla extract
- 1 can of condensed milk (+/- 400 grams)
- 300 milliliters of water
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon pandan extract (optional)
What you need is a blender (or emersion blender), a pie dish of 26 cm and a sheet of
Room temperature
Make sure that your butter and eggs are at room temperature, otherwise, your batter will curdle.
Blend it
Now the nicest and easiest part: add all the ingredients, except the grated coconut, into the blender and mix at high speed for 2-3 minutes.
Bake for 45 minutes at 175 degrees
I cover my baking (pie) dish with parchment paper and place the dish on a baking sheet (easier to place in the oven later). I pour in the (super) thin batter. To make the parchment paper fit properly, I crumble the paper first.
Now I add a layer of grated coconut on top. I try to distribute the coconut so it will bake evenly.
I place the pie carefully (the batter is very thin) in the middle of the preheated oven at 175 degrees Celsius and bake my coconut custard pie in 45 minutes.
I check with a skewer to see if my pie is done after 45 minutes. I push a skewer into the pie at the edge. The custard can be still a bit wet in the middle but that’s fine.
But if a lot of custard sticks to the skewer, I place my pie back into the oven and bake it an extra 2-3 minutes. Every oven is different but for my
Your custard pie can suddenly bulge in the oven. Don’t be startled, it will simply disappear once the pie cools when it is out of the oven. I also puncture the bulge once or twice during cooling, so that the air can come out easily.
This pie can be eaten warm or chilled. The custard will set during cooling, so your pie will be firmer cooled.
Homemade pandan water and pandan extract
I would like to keep this cake super easy to make, so I use pandan extract I buy at my local Asian food store. But you can easily make pandan extract yourself.
I get fresh pandan leaves. The Asian food store where I get my ingredients also sells fresh pandan leaves from the freezer.
I start by making pandan water. I cut 5 pandan leaves into 1 cm pieces. I add 100 milliliters of water and blend it super finely.
I strain the mix through a towel and squeeze it well. The water is now beautifully green; this is pandan water.
If you want to make pandan extract, let the pandan water sit for at least 24 hours. The sediment that forms at the bottom is pandan extract! You just have to carefully scoop the water off that has formed on top.
Suji / Dracaena Angustifolia
The green color in Indonesian snacks is not only made by pandan.
So if you only use homemade pandan extract or pandan water, your desserts will never be as bright green as you are
White coconut custard cake
Of course, you can omit the pandan. Then you bake a ‘regular’ coconut custard pie. I also like to make this pie with rose water extract (that will make my pie pink in color!).
Please tell me what you think about this recipe or leave a picture on my facebook page, or show it on Instagram. I love to see your pies!
More pandan recipes
Pandan is one of my favorite herbs. It is a palm tree leaf. I use it for savory or sweet dishes. Check out the different recipes I’ve made here.
For more pandan inspiration also follow me here:
Selamat makan!
