Impossible Coconut Pie

A pie that’s impossibly easy to make and makes its own crust. It’s creamy, custard-y and incredibly delicious! Top each slice with whipped cream and toasted coconuts – you are in heaven! 

Impossible Coconut Pie - TNSCC 1

I have a problem… and it’s terrible.

I still haven’t found a solution… but I am trying.

I have an issue with whipping a cream… or to be specific – whipping a cream with add-ons (e.g. whipping cream + cream cheese).

Stabilizing a whipped cream is not a problem anymore. The current problem I am facing is when cream cheese is added to whipping/whipped cream.

I made Red Velvet Cupcakes during the week and I was expecting to achieve a pipeable cream cheese frosting, but instead, I got a very, very runny frosting. I whipped the cream and it came out really good. When I added the cream cheese and beat again, ugh! The frosting disappointed me. Maybe I should have mixed both with a spatula and not with the electric mixer.

Oh well… I made another frosting using butter and it was okay. But I really want to make it with whipping cream.

Ha! Who says I am giving up? Good thing this recipe doesn’t need very well piped whipped cream – store-bought would be just fine. Well, this doesn’t include whipped cream, really! It’s just an optional recipe, but makes every slice even better.

Impossible Coconut Pie - TNSCC 2

This coconut is unbelievably divine and easy to make. It makes its own crust which is really good because I’m all about the custard-y coconut “filling” and the almost burnt (in a delicious way, of course) “crust”.

This pie is good on its own, but the additonal whipped cream topping and toasted just makes this even more delicious!

Impossible Coconut Pie


  • 4 tbsp unsalted butter, melted
  • 3/4 cup white sugar
  • 2 eggs
  • 1/4 cup self-rising flour
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup milk
  • 1 tsp vanilla extract


  1. Preheat oven to 350 F. Grease a 9-inch pie dish or round baking pan and set aside.
  2. In a bowl, combine butter, sugar, eggs, vanilla and milk. Mix to incorporate.
  3. Add in coconut and mix.
  4. Add in flour and mix just until combined.
  5. Pour in the batter into the prepared pie dish/baking pan.
  6. Bake for 45-55 minutes or until pie is dark golden and darker at the edges. The pie will be firm to touch.
  7. Remove from the oven and transfer to a cooling rack to cool completely.
  8. Keep the pie covered in the fridge.

Source recipe: Impossible Coconut Pie by Blue Eyed Bakers

Now, grab a slice and enjoy Fiesta Friday #117 with Angie, Mollie and Scarlett.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀


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Thai Fish Cakes

Have some delicious Thai experience with these fish cakes – deliciously aromatic and full of amazing flavors with a little kick

Thai Fish Cakes - TNSCC 3

I love fish, but I don’t have much fish recipes. When I want to eat fish, it’s either I fry them or I make something like this King Fish in Turmeric and Coconut Milk. I love grilled fish, too, but if I am the one to char-grill them, ‘No, thank you!’.

I am happy that fish can be enjoyed in cake form, too. Uh, chocolate fish cakes? Have you heard of them? Oh! Not that kind of cake? Well, it I could not imagine how it must taste. 😛 Fish cakes are boneless, skinless white fish fillet mixed with other ingredients, then formed like patties and fried (or baked).

Thai Fish Cakes - TNSCC 1

These fish cakes are so delicious and aromatic with Thai flavors like nam pla (fish sauce) and red curry paste. The taste is really fantastic! The kitchen were surrounded by such an aromatic smell when I was making these babies. They are good on their own, but they taste fabulous with sweet chili sauce. (especially homemade sweet chili sauce). I kept popping these cakes in my mouth like I am eating cookies! They are that good, I tell you!

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Thai Fish Cakes

  • 450g skinless hammour fillet (or any white fish fillets)
  • 1 tbsp fish sauce
  • 1 large egg
  • 1 tbsp red curry paste
  • 1 red chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized ginger (peeled and finely chopped)
  • A handful of fresh coriander (cilantro), roughly chopped
  • Zest and juice of 1 lime
  • 3-4 spring onions (roughly chopped)
  • Fresh coriander leaves, to garnish
  • Sweet chilli sauce, to serve


  1. Wash and slightly dry the fish fillets. Cut to fit into your food processor. Blitz until smooth (about 5 seconds).
  2. Add in fish sauce, egg, coriander leaves, curry paste, chili, garlic, ginger and zest and juice of 1 lime. Blitz again just until everything is well combined.
  3. Transfer the mixture into a bowl and add in spring onions. Using your clean hands, mix to combine.
  4. Divide the mixture into 12 (or less), shape into balls them slightly flatten.
  5. In a large frying pan with medium heat, add oil and fry fish cakes for about 2 minutes on each side. Transfer cooked fish cakes on a paper-lined plate.
  6. Garnish with fresh coriander leaves and serve with sweet chili sauce.

Source recipe: Thai Fish Cakes by Donal Skehan

I hope you try this recipe and let me know what you think. Hmm, please share with me if you have more fish cakes recipes. I’d love to try them in the future.

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I am bringing these gorgeous fish cakes at Fiesta Friday # 116, co-hosted by Aunt Juju and Cynthia. Of course, we don’t have Fiesta Friday if we don’t have the lovely Angie!

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀


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From Selma’s Table: Flourless Chocolate and Raspberry Torte

A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth. 

Flourless Chocolate & Raspberry Torte - TNSCC 2

It was one of those days where I was having chocolate cravings, but I did not want to settle for store-bought sweets. It took me too long to figure out what I really want, but it was all worth it.

Selma’s recipe has been on my list to try, but it requires a 23 cm springform pan. I did not own the said pan when she posted the recipe and kept the recipe until I invested in one. I always keep my hands off from recipes which requires springform pan as I did not want to my pantry to tell me that they have enough. I want to keep our relationship smooth, you know. But, Selma’s recipe is not something you should forget and move on, especially when you are a chocolate lover like me. And this is one of the reasons why I got a new springform pan.

Before I made this recipe, I’ve made 3 cakes which require the separation of egg yolks and egg whites and do the cut and fold technique after. The results did not go too well as I expected them to be. The cakes did not turn out light and airy. I was a little afraid while making this, but I am really thrilled that it turned out divinely delicious!

Flourless Chocolate & Raspberry Torte - TNSCC

Flourless Chocolate and Raspberry Torte


  • 150 g ripe raspberries

For the egg whites/meringue: 

  • 6 large egg whites, at room temperature
  • 1 tsp balsamic vinegar
  • 1/2 cup white sugar

For the egg yolks: 

  • 50 g butter
  • 200 g 70% cocoa dark chocolate, chopped or broken up
  • 6 large egg yolks, at room temperature
  • 1/2 cup white sugar
  • 2 tbsp espresso powder
  • 1/4 fine salt


  1. Wash and dry your raspberries. Set aside.
  2. In a heatproof bowl, place your chopped/broken up chocolate and butter. Melt in the microwave with 30 seconds interval. (You can also do this over a pot with simmering water, making sure that the water does not touch the bowl.)
  3. Preheat the oven to 350 F. Line the bottom and sides of a 23 cm spring form pan with parchment paper. Use butter or cooking spray to let the parchment paper stick to the pan. After the pan has been lined, spray with non-stick spray.
  4. In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
  5. Very gradually, add in 1/2 cup sugar and beat in a high speed until stiff peaks form. Set aside.
  6. In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
  7. Add espresso powder and salt. Beat just to incorporate.
  8. Add in chocolate/butter mixture. Beat until evenly mixed.
  9. Using a spatula (or metal spoon, as per Selma’s instructions-see notes), get about 1/2 of the egg whites and mix with the egg yolk to loosen up the yolk mixture.
  10. Add the rest of the egg whites/meringue in 3 batches (or more) by doing the cut and fold technique, making sure to scrape the bottom of the bowl.
  11. Pour into the prepared pan and top with raspberries.
  12. Bake for 40-45 minutes or until toothpick inserted in the middles comes out clean.
  13. Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
  14. This can be served with whipped cream and  fresh raspberries.

Source recipe: Flourless Chocolate and Raspberry Torte by Selma @ Selma’s Table

Note: As per Selma, use a metal spoon to retain the volume of the egg whites when doing the cut and fold technique. I did not find my metal spoon, so I took the risk with using spatula, but cut the egg whites in 5 batches. 

The recipe uses 70% cocoa dark chocolate which gives the cake the rich chocolate flavor. The espresso powder is a good compliment to the chocolate and enhances the flavor a lot better. The cake came out really fudgy and light. Every bite will surely melt in your mouth.

I hope my friends over Fiesta Friday #115 will love this. Thanks to Angie, Julie and Ashley. 🙂

Happy Fiesta Friday! 

Wishing you a fun weekend full of smiles! 😀 😀 😀


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Brioche Chocolate Chip Pudding

Turn that one day old Brioche into this Brioche Chocolate Chip Pudding –

Easy. Melt in your mouth. Can be served warm or cold. 

Brioche Chocolate Chip Pudding

Everyday, I always try to look for something to look forward to. I do that to be inspired and keep the smile in my face despite of the unpleasant stuff at work, life and in between. And one of things I look forward to everyday is Fiesta Friday, and I mean that from the bottom and top of my fats. 😀

I missed last week’s FF, but I am here now and I am ready party with you and to co-host Fiesta Friday #114. So now, it’s time to join the FF community and share your travel experiences, stories, recipes & DIY. Link up to Fiesta Friday #114 and please do not forget to link back your posts to Angie, our ever-amazing host, and to The Not So Creative Cook so we’ll know that you have arrived.

I am going to answer your breakfast/brunch/snack cravings this week as I am sharing a recipe of bread pudding which uses brioche. The bread was given to me by a lovely friend and intentionally reserved some for bread pudding. And  if you know me well, you know that Linda @ La Petite Panière is my Brioche Queen. This post is dedicated to her. ❤

Brioche Chocolate Chip Pudding - TNSCC

The taste of brioche alone is amazing, but I want to try taking them to a higher level due to the curiosity whenever I see bread pudding recipes saying that brioche is one of the best breads to use when making bread pudding. So when I was given a large braided brioche, I did not let the opportunity pass.

The bread pudding came out really good. The brioche soaked up the custard very nicely and the top had a very lovely texture. The chocolate chips also added a wonderful flavor with every bite. This is perfect for breakfast, brunch or snack. Another good thing is – this can be eaten either warm or cold.

Brioche Chocolate Chip Pudding


  • 5-6 thick slices of brioche (preferably 1-2 days old)
  • 4 eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips
  • 1/2 cup nuts (can be assorted), toasted and chopped (optional, but adds a lovely texture)
  • Powdered sugar, for dusting


  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
  2. Breakdown the brioche slices into thick chunks.
  3. Add half the brioche chunks to your baking dish. (This will serve as a first layer.) Add half of the chocolate chips and nuts (if using).
  4. Add the remaining half the brioche chunks, chocolate chips and nuts.
  5. In a bowl, mix eggs, cream, vanilla extract and salt.
  6. Pour the custard over the brioche chunks then gently push down the bread so the custard starts to absorb.
  7. Cover with aluminum foil and bake for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown. The bread will rise slightly and the liquid is absorbed by the time the pudding is done.
  8. Serve warm or cold. Sprinkle powdered sugar just before serving.

Notes: This can be served with ice cream on top or whipped cream.

I hope you try this recipe and let me know. 🙂


Thought of the Day

“Little things always mean big ones to others. Do not be hesitant to help. We do not know, we might change the lives of others.”


Happy Fiesta Friday!


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