Author Notes: This is a twist on an old bisquick recipe that many of us grew up with. I’ve done some major tweaking to make it gluten-free, enhance the coconut flavor, and add a fresh element. It comes together quickly and tastes great! —Molly Damon
Makes: one 9 or 10 inch pie
cup Gluten-free flour
cup Desiccated coconut
cups Shredded green papaya
teaspoon Pure vanilla extract
Can of full fat coconut milk
cup Butter, softened. I used salted.
- Peel your green papaya and using a box grater, shred enough green papaya to make 2 cups. For me this was a little less than 1/2 of a medium sized fruit. Put this in a bowl and pound to tenderize. I used a wooden tool with a flat end, but you could use a mortar and pestle or even a sturdy glass.
- In a blender or food processor (I used an immersion blender), combine butter, sugar, eggs, flour, coconut milk and vanilla. Blend for 2 minutes until very smooth and slightly fluffy. Let sit for five minutes, add 1/2 of your papaya and coconut, then give it another quick whirl.
- Pour batter into a greased pie pan (glass is best) and sprinkle the rest of your papaya and coconut on top.
- Put on a baking sheet and bake on the center rack at 350F for at least 50 min, until the top is nicely browned and the center jiggles slightly. My oven temp runs low, this took a little more than an hour for me.
- Let cool completely. Serve at room temp or chill in the fridge first (I prefer chilled).
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