1. Preheat oven to 350°F. Coat 10-inch pie dish generously with canola cooking spray.
  2. Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
  3. Bake about 45 minutes, or until center feels firm when pressed. The coconut floats to the top to make a topping, and the middle is a nice, soft custard.
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