Gluten-free Coconut Custard Pie
You don’t have to bake a bottom for this coconut custard pie with rose flavor. It is also not necessary to separate eggs or sift flour extensively.
For this super easy custard pie recipe, I add all the ingredients to a blender (or in a jug for the emersion blender) and mix it for 5 minutes. Then it’s done. Because I use rice flour, the pie is also gluten-free.
This coconut pie with rose flavor is ready in 1 hour (including baking time) and enough for 6 – 8 people.
3 eggs (room temperature)
50 grams of butter (room temperature)
50 grams of rice flour
60 grams of grated coconut
1 bag of vanilla sugar (or a teaspoon of liquid vanilla)
1 can of condensed milk (+/- 400 grams)
300 milliliters of water
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 teaspoon of rose extract (available at the Asian food store)
What you need is a blender (or emersion blender), a (low) baking dish (pie dish) with a diameter of 26 cm and a sheet of parchment paper. Warm up your oven to 175 degrees Celsius.
The only thing you really have to pay attention to is that your butter and eggs are at room temperature, otherwise, your batter will curdle.
So, and now the batter: I add everything (except the grated coconut) in the blender and turn it on high speed for about 5 minutes long.
I crumble baking paper so it fits well in my baking dish. I pour in the (thin) batter and sprinkle 60 grams of grated coconut on top (spread evenly).
In the meantime my oven has heated up to 175 degrees Celsius.
Now I slide the dish into the oven (carefully!) And bake my gluten-free coconut custard pie for 45 minutes.
Because the batter is super thin, I place the dish on the baking sheet before I pour the batter into it. Now it is easier for me to slide into the oven.
I love the look of this pie! The inside is delicate and silky and the top is crunchy because of the coconut.
You can eat this warm custard pie when it is still warm. Usually, we cannot control ourselves and we eat it almost immediately when it is out of the oven. 😉
But if you make this pie a few hours in advance and you give the custard some time to set, I think this coconut custard pie is at its best.
This pie is great for freezing as well. Defrost a slice in the microwave on regular setting in about 80 seconds (depending on the size). You can of course simply defrost the entire pie in the fridge ;-).
Earlier I also made this coconut custard pie with pandan (you can also replace the flour in this recipe with rice flour). Click here for the recipe.
Want to see more sweet Asian recipes? Check out this link.