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Crustless Coconut Pie — Easy, Creamy, and Naturally Delicious!

Crustless Coconut Pie

Crustless Coconut Pie — Easy, Creamy, and Naturally Delicious!
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Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter melted
  • 2 cups whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded sweetened coconut

Equipment

  • 9-inch pie plate or 8x8-inch baking dish
  • Large mixing bowl
  • whisk
  • Wire rack for cooling

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate or 8x8-inch baking dish.
  2. In a large bowl, whisk flour and sugar until combined.
  3. Add melted butter, milk, eggs, and vanilla; whisk until smooth.
  4. Stir in shredded coconut and salt.
  5. Pour batter into prepared dish. Bake 50-60 minutes until golden and set.
  6. Cool completely on a wire rack before serving. Optionally, top with whipped cream.

Notes

For extra flavor, substitute half the milk with coconut milk.
Use toasted coconut flakes on top for crunch.
Store leftovers covered in the fridge for up to 4 days.