🥥 Crustless Coconut Pie
A crustless coconut pie is a creamy, sweet dessert with the rich flavor of coconut, without the extra carbs or fat from a crust. It’s often custard-based and can be made with simple pantry ingredients.
🥣 Ingredients (Serves 6–8)
- 1 cup sweetened shredded coconut
- 3 large eggs
- 1 cup sugar (or coconut sugar for a healthier option)
- 1 cup milk (or coconut milk for extra coconut flavor)
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp almond extract or a pinch of cinnamon
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Mix wet ingredients: In a bowl, whisk eggs, milk, melted butter, vanilla, and optional almond extract.
- Add coconut & sugar: Stir in shredded coconut, sugar, and salt until combined.
- Pour into pie dish and smooth the top.
- Bake 35–45 minutes until the custard is set and the top is lightly golden.
- Cool completely before slicing. Serve chilled or at room temperature.
🔥 Tips & Variations
- Make it lighter: Use unsweetened coconut and reduce sugar.
- Add texture: Sprinkle a few toasted coconut flakes on top before serving.
- Mini pies: Bake in ramekins for individual servings.
- Gluten-free: Naturally gluten-free since there’s no crust.
If you want, I can give a keto-friendly version or a super creamy “restaurant-style” version of this coconut pie. Do you want me to do that?
