Crustless Coconut Pie Dessert (Print-Friendly Version)
Golden, coconut-filled treat with smooth vanilla notes. Perfect as a chilled or room temperature dessert.
# Ingredients:
01 -
½ cup all-purpose flour
02 -
1½ cups granulated sugar
03 -
½ cup unsalted butter, melted
04 -
2 cups milk
05 -
4 large eggs
06 -
1 teaspoon vanilla extract
07 -
1½ cups sweetened shredded coconut
08 -
Pinch of salt
# Steps:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
02 -
In a large bowl, whisk together the flour, sugar, and salt. Add melted butter, milk, eggs, and vanilla. Whisk until smooth, then stir in the shredded coconut.
03 -
Pour the mixture into the greased pie dish. Bake for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
04 -
Allow the pie to cool completely so it can set. Slice and serve at room temperature or chilled.
# Notes:
01 -
Let the pie cool before slicing to ensure it holds its shape.
02 -
For a beautiful finish, sprinkle the top with toasted coconut flakes just before serving.
03 -
Store leftovers in the fridge for up to 3 days; best enjoyed slightly chilled or at room temperature.