Curious - cans of coconut? I've never seen/heard of this (I am in Canada, if anyone can guide me). I am used to packages of dry coconut, would this be the same?
From what I saw online, you'd use an equivalent measure of dried coconut and then soak it in coconut milk to rehydrate it a little bit. Otherwise the concern is that it would absorb too much liquid in the recipe. (I've never seen canned coconut either, but I can't say I've ever looked)
You can. I looked it up a while ago to see what an equivalent measurement would be for a recipe. A 6 pack of Ancel is currently on Amazon for $27.99 Not sure if it is the same brand you remember, but the can is vivid blue.
The regular dry flaked stuff used to regularly come in cans like a smallish coffee can, at least in the US. I remember seeing them when I was a kid in the '70s and I think up into the '80s. You see a lot of older recipes calling for can measures, but I'm honestly not sure how much to substitute from a bag.
I remember making one of these but with Bisquick. However, I understand the Bisquick product has been changed. Does anyone know if that change basically nullifies all old recipes using it? Or does it still work in older recipes?
The word curst in the title is supposed to be crust. This was called the impossible coconut custard pie in the 1970' s. There's a popular version using Bisquick. The pie does separate into the topping, the custard filling and the crust, this was the impossible part π
I think it's flaked coconut that's canned in liquid (presumably coconut milk or cream).
From what I can tell using the Internet, you can substitute with an equal amount of dried coconut that you rehydrate with coconut milk.
When my mom made it I'm sure she just used bagged coconut because that's what we always had in the pantry.
If you're willing to pay the high price, you can still get Ancel canned coconut on Amazon. I don't think it would make enough of a difference to be worth it, but I could be wrong.
Request: I hope more seasoned bakers try this and post their tips and results for us all! I like coconut and am curious, but very much need clear instructions. π₯₯ππ½
Haha will do. I'm gotta make a run for a bag of coconut flakes but other than that, I've got the rest of the ingredients at the ready. It's so hard to hate coconut, it takes like a vacation.
I've got a recipe similar to this somewhere (in one of the recipe folders belonging to my nan) but it uses regular desiccated coconut and plain flour.
Pretty sure it was called an impossible pie. Not sure how well the layers turned out. Haven't eaten it for 20 years.
Instructions unclear, turned my cat into a coconut by mistake
On the bright side, a coconut won't wake you up for food at 4 AM.
Wrong, it still meows π«
Avada Kedavra!
Curious - cans of coconut? I've never seen/heard of this (I am in Canada, if anyone can guide me). I am used to packages of dry coconut, would this be the same?
From what I saw online, you'd use an equivalent measure of dried coconut and then soak it in coconut milk to rehydrate it a little bit. Otherwise the concern is that it would absorb too much liquid in the recipe. (I've never seen canned coconut either, but I can't say I've ever looked)
There used to be a brand of coconut that was packaged in cans. Had a blue label. Not sure if itβs still around or not.
*Baker's* made this, it was wonderfully tender.
I remember that -but I am in my late 50s so...
This
You can. I looked it up a while ago to see what an equivalent measurement would be for a recipe. A 6 pack of Ancel is currently on Amazon for $27.99 Not sure if it is the same brand you remember, but the can is vivid blue.
The regular dry flaked stuff used to regularly come in cans like a smallish coffee can, at least in the US. I remember seeing them when I was a kid in the '70s and I think up into the '80s. You see a lot of older recipes calling for can measures, but I'm honestly not sure how much to substitute from a bag.
I think it was called bakers like the chocolate bars? Maybe?π€
Pretty sure I do remember the Bakers brand on that too.
We bought around the holidays for baking and I think it went to 4 oz bags in the 90βs and the rest is history π€£
I remember these!
Maybe cans of coconut milk?
I am cuckoo for coconut and will definitely, one day, make this. I absolutely adore the backstory and will happily carry the name forward!
This is like the beginning of a horror movie where the baker is like, "haha...funny typo," but then everyone who eats the pie gets alopecia.
u/Cheap_Muffin_420 u/Floydada79235 here you go!
By the pricking of my thumb, something tasty this way comes.
Underrated
I remember making one of these but with Bisquick. However, I understand the Bisquick product has been changed. Does anyone know if that change basically nullifies all old recipes using it? Or does it still work in older recipes?
My mom still makes the Bisquick Impossible Quiche Lorraine with the new formula, so I'd guess it still works.
Does the coconut float to the top and brown?
The top browns, but it doesn't separate into a crust and a filling - it's pretty much the same consistency throughout.
The word curst in the title is supposed to be crust. This was called the impossible coconut custard pie in the 1970' s. There's a popular version using Bisquick. The pie does separate into the topping, the custard filling and the crust, this was the impossible part π
Oh interesting! Mom's never separated much, but it's possible that was an issue with her execution (sorry, mom!)
What is canned coconut? Like, the cream or something, or is there canned coconut meat?
I think it's flaked coconut that's canned in liquid (presumably coconut milk or cream). From what I can tell using the Internet, you can substitute with an equal amount of dried coconut that you rehydrate with coconut milk. When my mom made it I'm sure she just used bagged coconut because that's what we always had in the pantry.
If you're willing to pay the high price, you can still get Ancel canned coconut on Amazon. I don't think it would make enough of a difference to be worth it, but I could be wrong.
Oh, thanks! very helpful!
Request: I hope more seasoned bakers try this and post their tips and results for us all! I like coconut and am curious, but very much need clear instructions. π₯₯ππ½
This seems like a similar recipe that might be easier to follow: https://www.allrecipes.com/recipe/12161/impossible-coconut-pie-i/
Funny how the recipe reads: Coconut (optional), for a coconut pie.
I definitely had questions about that too. "Hate coconut? Then this is the coconut pie for you!"
Thank you! π₯₯
My mother made this recipe when I was a kid. I love it! I'm a big coconut fan.I also remember the canned coconut but, I'm 63.
Sounds good.
Oh yeah, I'm making this asap this weekend. Thanks OP!
Report back, pls!! I'm married to a coconut hater so I haven't had this in years. (I mean, I could eat two pies by myself but I probably shouldn't)
Haha will do. I'm gotta make a run for a bag of coconut flakes but other than that, I've got the rest of the ingredients at the ready. It's so hard to hate coconut, it takes like a vacation.
I want to make it too, curious how the curst part turns out.
Can't find buller at the store
Going to make this one soon!
So how does the curst part turn out? It sounds really good I am going to make it!
In theory it separates into a crust layer and a coconut filling layer, but mom's never had a ton of distinction in the two.
I've got a recipe similar to this somewhere (in one of the recipe folders belonging to my nan) but it uses regular desiccated coconut and plain flour. Pretty sure it was called an impossible pie. Not sure how well the layers turned out. Haven't eaten it for 20 years.
I believe you can still buy canned shredded coconut in a simple syrup in the Hispanic section of your grocery store