"Impossible" Coconut Pie

Ingredients

3 Eggs

130g Sugar

75g Butter, softened

60g Desiccated coconut

11/2 tbsp Lemon zest

1 1/2 tbsp Orange zest

60ml Lemon juice (or add to taste)

125m Orange juice

200ml Thick coconut milk

70g Plain flour, sifted

Preparation

Preheat oven to 170C.

Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 22cm (9 inch) pie tray.

Place pie tray at the lower rack of the oven and bake for 60 - 80 minutes. Loosely cover with aluminium foil when you find the pie turning brown during half way of baking. Set aside to cool, then refrigerate for 1 hour to chill.

Slice and serve with a little whipped cream and passionfruit or blueberry jam and sprinkle some toasted desiccated coconut over it.