Coconut Custard Pie with Zucchini

    1 hour 15 minutes

    This delicious coconut custard pie is a dessert with a hidden healthy ingredient: zucchini! Your kids will never know, though - it still tastes like coconut custard.

    29 people made this

    Serves: 8 

    • 1 cup peeled, chopped zucchini
    • 1 cup (60g) shredded coconut, divided
    • 2/3 cup (155g) sugar
    • 1 1/2 cups (375ml) milk
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 pinch salt
    • 1 23cm unbaked pie shell
    • 1 pinch ground nutmeg

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 230 degrees C.
    2. Steam the zucchini until softened, about 5 minutes. Drain.
    3. In a blender or food processor, blend the cooked zucchini, 3/4 cup (45g) coconut, sugar, milk, eggs, vanilla essence, and salt until smooth. Pour into the pie shell, and sprinkle with remaining coconut and nutmeg.
    4. Bake 10 minutes in the preheated oven. Reduce heat to 175 degrees C, and continue baking 50 minutes, or until a knife inserted in the centre comes out clean.

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    Reviews in English (25)


    This was so good! I never would have guessed that it had zucchini in it. It tasted just like a coconut custard pie. If you buy frozen pie shells, make sure they are the deep dish kind- the regular ones are too small for this recipe.  -  09 Aug 2005  (Review from Allrecipes USA and Canada)


    I have made this wonderful pie several times and the family loves it. It is frequently requested for family meals in the fall when zucchini is plentiful. One time I prepared it with sweetened condense milk in place of the milk and sugar and it was very good that way also. A great recipe that we will keep in our files for years to come.  -  10 Oct 2008  (Review from Allrecipes USA and Canada)


    HMMMMMM this was good, I have an 8 year old who detests zucchini and loves sweets and didn't detect it but ate it all. I thought it was a little sweet and will next time only put in 2/3 s of a cup of sugar I also tipped all the coconut in the custard and just added a little extra for the top. I served this with cream, YUM.  -  02 Aug 2005  (Review from Allrecipes USA and Canada)