The Impossible Cream
The Impossible Cream is a rich, coconut-flavored baked dessert with a smooth custard-like texture, perfect for coconut lovers and suitable for a comforting sweet treat.
Ingredients
Instructions
- Place all ingredients in a blender or food processor.
- Blend for 30 seconds.
- Grease an oven dish and pour in the mixed ingredients.
- Bake at 350° to 375°F for 30 minutes.
Tips & Substitutions
For a creamier texture, use whole milk instead of skim. You can substitute unsweetened almond milk for a dairy-free version. If you're out of coconut, try adding crushed nuts for added flavor. Ensure the butter is softened for smooth blending. If you prefer a sweeter dessert, increase the sugar to 3/4 cup. This dish is reminiscent of American recipes with a twist.
Serving Suggestions
Serve the Impossible Cream warm or chilled, topped with whipped cream or a dusting of powdered sugar. It pairs beautifully with Heavenly Lemon Pie for a delightful dessert spread. Consider adding fresh fruit like berries or slices of banana for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 20-30 seconds or until warmed through. For best results, avoid reheating multiple times as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of The Impossible Cream contains roughly 691 calories, with 10g protein, 98g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (45% of the Daily Value), vitamin C (38% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and calcium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just give it a quick blend before pouring it into the greased dish for baking. This makes it a convenient option for entertaining.
What can I use instead of eggs?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, letting it sit until it thickens. This works well for a vegetarian version.
How do I know when it's done baking?
The Impossible Cream is done when the top is golden brown and a toothpick inserted in the center comes out clean. If the edges are browning too quickly, cover them with foil to prevent burning while the center sets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).