Crustless Coconut Pie Dessert (Ready-to-Print Version)
Soft coconut custard with a golden top delivers a tropical, fuss-free treat, perfect for gatherings or cozy nights.
# What You’ll Need:
→ Batter
01 -
0.5 cup all-purpose flour
02 -
1 cup granulated sugar
03 -
0.5 cup unsalted butter, melted
04 -
2 cups whole milk
05 -
4 large eggs
06 -
2 teaspoons vanilla extract
07 -
1.5 cups sweetened shredded coconut
08 -
0.25 teaspoon fine sea salt
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C) and position rack in the center. Grease a 9-inch pie dish thoroughly with butter or nonstick spray, making sure to coat the bottom and sides.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt until evenly blended and free of lumps.
03 -
Add melted butter, whole milk, eggs, and vanilla extract to the bowl. Whisk thoroughly until the mixture is completely smooth and homogenous.
04 -
Fold in the sweetened shredded coconut using a spatula or wooden spoon, ensuring the coconut is evenly distributed throughout the batter.
05 -
Pour the batter into the prepared pie dish and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the surface is golden and a knife inserted in the center comes out clean.
06 -
Remove from oven and allow to cool completely on a wire rack. Slice and serve at room temperature or chilled for optimal texture.
# Handy Tips:
01 -
For a gluten-free version, substitute gluten-free flour. The dessert keeps well refrigerated for up to three days and flavors intensify if prepared in advance.
02 -
For added tropical flavor, substitute half of the vanilla extract with coconut extract or sprinkle grated nutmeg on top before baking.
03 -
Let cool fully before slicing to ensure clean portions and optimal custard texture.