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Crustless Coconut Pie

A dreamy dessert that combines the sweet notes of coconut with a custard-like texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Tropical
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut (sweetened or unsweetened) Use a blend for deeper flavor.
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted and cooled
For Serving
  • Whipped cream For serving
  • Toasted coconut flakes For garnish
  • Powdered sugar For dusting

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish.
  2. In a bowl, whisk together sugar, flour, baking powder, and salt.
  3. Whisk in eggs, milk, vanilla, and melted butter until smooth.
  4. Stir in the shredded coconut.
Baking
  1. Pour the batter into the prepared dish and bake for 45-50 minutes, until golden and set in the center.
  2. Cool for at least 30 minutes before slicing. Serve warm or chilled, with whipped cream and toasted coconut flakes.

Notes

A dollop of whipped cream adds richness, while toasted coconut flakes enhance presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days.