Let’s just face facts. If I were to tell my kids that they would be eating the pulp from squeezed soy beans, they would probably think their mom have gone bananas or must have a serious case of spring fever. So instead, I have looked for recipes which will allow me to slip in okara without alerting their tastebuds. Some have surpassed expectations and have become family favorites. Others, well, I have to say had limited success and then a few which were such total letdowns. I felt physical pain at having to dispose of leftovers. But I think I find such satisfaction at knowing that some battles can be won even if it takes some time and much effort. So you’ll probably understand why I get such a kick at hearing them praise how good the food is and then looking at their awe-stricken look at finding out that Mommy had put in that funny tasting stuff in it. After many of such looks, that funny tasting stuff has now been upgraded to being called by its rightful name - okara. And that change came about after this pie. This impossible okara-coconut pie has made the impossible possible. If you’re looking for an easy dessert to prepare, which looks good, tastes even better, with minimum preparation fuss and little kitchen mess, this is your answer. All hail this impossibly totally possible pie!

Original recipe

Ingredients:

2 cups milk
1 cup granulated white sugar
1/2 cup flour
1/2 cup skinless grated coconut
1/2 cup okara
4 eggs
1/2 tp salt
1 1/2 tsp vanilla essence
1/4 cup butter - melted

Method:

1. Preheat the oven at 350F.
2. Pan fry the okara until golden brown.



3. Combine the okara and the grated coconut in a bowl. Stir this in with a spoon.



4. In a blender combine milk, sugar, eggs, salt and butter and flour. Blend until well combined.



5. Add the vanilla essence and blend for a little while longer.



6. Pour the mixture in a bowl and add the coconut-okara mixture.



7. Pour the mixture into a well greased pie pan and bake for 45 - 60 minutes and a toothpick inserted comes out clean.



8. Let the pie cool for 20 minutes before serving. Serve warm with ice cream or on its own or chilled.

Tips:

• You can replace all of the coconut with toasted okara or replace all the okara with grated coconut.
• When the pie comes out of the oven, it will be slightly wobbly. It’ll firm up as it cools.
• Don’t blend the okara/coconut with the rest of the ingredients. It will make the coconut too fine and change the texture of the pie.
• You may use a hand mixer to mix the ingredients, but a blender is the most efficient choice.
• Make sure the pie pan is well greased.
• Do keep in mind that the pie will deflate slightly when cooled.