Coconut Custard Pie with Zucchini

Coconut Custard Pie with Zucchini


25 people made this

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.


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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