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Perfect Crustless Coconut Pie

A creamy and chewy pie bursting with coconut flavor, perfect for gatherings and satisfying sweet cravings with a crustless twist.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sweetened shredded coconut
  • 1 cup milk Can substitute with almond or oat milk for a dairy-free version.
  • 1 cup sugar
  • 3 large eggs Let sit at room temperature for smoother mixing.
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil for richer coconut flavor.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the melted unsalted butter, eggs, milk, and vanilla extract. Whisk until the mixture is smooth.
  3. Gradually add sugar and salt to the wet mixture. Stir until fully combined.
  4. Gently fold in the sweetened shredded coconut.
Baking
  1. Pour the batter into a greased pie dish and bake for about 45 minutes or until the top is golden and the center is set.
  2. Once baked, let the pie cool at room temperature for at least 30 minutes before slicing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm at 350°F (175°C) for about 10-15 minutes.