Crustless Coconut Pie
A creamy, decadent dessert that highlights the rich flavor of coconut without the hassle of making a crust.
Ingredients
Main Ingredients
- 1 cup shredded unsweetened coconut
- 1 cup granulated sugar Can substitute with coconut sugar for a lower glycemic index.
- 1 cup whole milk Or coconut milk for a richer flavor.
- 4 large eggs
- 1/4 cup all-purpose flour Can use gluten-free flour for a gluten-free option.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded coconut, sugar, flour, baking powder, and salt.
- In a separate bowl, beat the eggs until frothy. Add the milk and vanilla extract and whisk until well combined.
- Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Lightly grease a pie dish or a 9-inch baking pan. Pour the combined batter into the dish, spreading it evenly.
Baking
- Place the pie in the preheated oven and bake for approximately 40 minutes, or until the top is set and golden brown.
- Once baked, remove from the oven and let the pie cool for at least 15 minutes before slicing.
Notes
For a tropical twist, add a tablespoon of lime juice to the mixture. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.