Directions
11. Blend milk, coconut, eggs, vanilla, flour, and butter together
22. Line slow cooker with baking paper ( double layer the paper in opposite directions so it is easy to lift out)
33. Pour mixture into slow cooker directly onto the baking paper
44. Sprinkle nutmeg on top
55. Cook on low for 2 hours with tea towel under lid
66. When cool cut into squares and serve with cream, ice cream or custard or enjoy alone
Submitted by Kathy W
7 Reviews
Tracy Warner
August 1, 2019
Was so delish … served with ice cream
alison Jordin
April 14, 2019
Made this just now. So easy. Was I supposed to beat the eggs first and add the butter melted and then add to all dry ingredients. Which is what I did. Also used the whole can of coconut milk and just topped it up to the two cups with milk. 2 1/4 hours. Delicious. 🤣
Kat Kelly
March 9, 2019
I haven’t tried this yet, but it sounds like my impossible pie (impossible to stuff it up)
I do mine in the regular oven tho.
While it cooks it separates into layers, making a jelly custard base with a coconut topping.
Looking forward to making it.
Jacki
January 18, 2019
I made this and it turned out nothing like the picture. It also took much longer than 2hours . It tasted nice but only for the first day, any leftovers that had been in the fridge went hard and it was pretty awful. Not a winner for me.
Paulene @ Slow Cooker Central
January 10, 2019
I believe desiccated 🙂 And always ask anything you need to here x
Dani
January 8, 2019
Hi sorry this is probably a silly question but in the list of ingredients it has 1 cup of coconut
I was wondering what type of coconut is it fresh or desiccated etc?
Thanks 🙂
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Krystle
May 1, 2020
I made this. It was still runny at two hours so I cooked for another hour at which time it was still moist – more like a custard consistency. It probably needed longer again. Didn’t seem it was going to get to slice consistency. Tasted nice but wasn’t right. Did I do something wrong?