Crustless Coconut Pie

Making Crustless Coconut Pie doesn’t require an armory of kitchen gadgets. In fact, its beauty lies in its simplicity.



4 large eggs
2 cups of dairy or plant-based milk
1/2 cup granulated sugar
1/2 cup multi-purpose flour
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla essence
2 cups of sweetened shredded coconut


Preheat Your Oven: Set your oven to 350°F (175°C). Take a pie dish and lightly grease it with butter or a cooking spray.
Mix Dry Ingredients: In a large bowl, combine your flour, sugar, and salt. Use a whisk to blend them well.
Incorporate Wet Ingredients: Slowly pour in your milk while whisking to avoid any lumps. Once smooth, whisk in your eggs and vanilla extract until fully incorporated.
The Star Ingredient: Add the shredded coconut to the mixture, stirring until it’s evenly distributed.
Pour and Bake: Transfer your well-mixed batter into the pre-greased pie dish. Pop it in the oven and bake for approximately 55-60 minutes. You’ll know it’s done when it turns a golden brown color and a knife inserted in the middle comes out clean.


Calories: 429kcal | Carbohydrates: 65.5g | Protein: 6.8g | Fat: 16.5g | Fiber: 4g | Iron: 2mg