Decadent Crustless Coconut Pie: Easy Gluten-Free Dessert

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If you’re craving a dessert that’s rich, creamy, and delightfully tropical, this Crustless Coconut Pie is a must-try. With a naturally golden top and a custardy, coconut-filled center, this pie is perfect for busy weeknights, holiday gatherings, or anytime you want an effortless sweet treat. Gluten-free and incredibly simple to make, it combines pantry staples to create a dessert that’s as stunning as it is delicious. Serve it warm, chilled, or with a dollop of whipped cream for an extra touch of indulgence.

Ingredients

• ½ cup all-purpose flour (or gluten-free flour blend)
• 1½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 2 cups milk (dairy or plant-based)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• Pinch of salt

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, and salt.
3. Add Wet Ingredients: Stir in melted butter, milk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
4. Incorporate Coconut: Fold in the shredded coconut evenly throughout the batter.
5. Bake: Pour the mixture into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. Cool & Serve: Allow the pie to cool slightly before serving, or refrigerate for a chilled version.

Pro Tips

• For a richer coconut flavor, use coconut milk instead of regular milk.
• To prevent over-browning, cover the pie loosely with aluminum foil midway through baking.
• For an extra decadent touch, sprinkle toasted coconut on top before serving.
• Slice with a serrated knife for cleaner edges.

Why This Recipe Works

• Gluten-Friendly: Uses simple flour substitutes for easy adaptations.
• Minimal Ingredients: Perfect for last-minute desserts.
• No Crust Required: Forms its own light, golden crust while baking.
• Versatile Serving Options: Enjoy warm, cold, or with whipped cream.

Substitutions & Variations

• Flour: Replace all-purpose flour with almond flour or gluten-free flour blend.
• Milk: Try oat milk, almond milk, or coconut milk for unique flavors.
• Sweetener: Swap sugar for coconut sugar or maple syrup for a refined-sugar alternative.
• Flavor Twist: Add a pinch of cinnamon, nutmeg, or almond extract to enhance the tropical notes.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare the pie a day in advance and store it in the fridge.
• Storage: Keeps fresh in an airtight container for up to 3 days.
• Reheating: Warm slices in the microwave for 20–30 seconds or heat the entire pie at 300°F (150°C) for 10–15 minutes.

Serving Ideas

• Top with whipped cream, toasted coconut, or a drizzle of chocolate sauce.
• Pair with a cup of coffee or tea for a perfect afternoon treat.
• Serve with fresh berries or a scoop of vanilla ice cream for a decadent dessert experience.

Nutrition (Per Serving Estimate)

• Calories: 250
• Sugar: 30g
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 70mg
• Sodium: 180mg

Frequently Asked Questions

1. Can I use unsweetened coconut?
Yes, but the pie will be less sweet. Consider adding a bit more sugar.

2. Is this recipe gluten-free?
Absolutely! Use a gluten-free flour blend to make it fully gluten-free.

3. Can I use plant-based milk?
Yes, almond, oat, or coconut milk all work well and maintain texture.

4. Can I freeze this pie?
Freezing is possible, but texture may slightly change. Wrap tightly and thaw overnight in the fridge.

5. How do I know when the pie is done?
The top should be golden, and a knife inserted in the center should come out clean.

6. Can I make this ahead of time?
Yes, it can be prepared a day in advance and stored in the fridge until ready to serve.

This Crustless Coconut Pie is the ultimate no-fuss dessert for coconut lovers. Easy to make, gluten-friendly, and packed with flavor, it’s perfect for weeknight treats, holidays, or special occasions. With its creamy custard texture and naturally golden top, this pie will become a family favorite in no time. Serve it warm, chilled, or with your favorite toppings for a tropical-inspired dessert everyone will love.

Easy Crustless Coconut Pie Recipe

Discover the best Crustless Coconut Pie recipe. Easy, gluten-free, creamy, and tropical dessert for special occasions or quick weeknight treats.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 250 kcal

Ingredients

  

• ½ cup all-purpose flour (or gluten-free flour blend)
• 1½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 2 cups milk (dairy or plant-based)
• 4 large eggs
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• Pinch of salt

Instructions

 

• Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch pie dish.
• Mix Dry Ingredients: In a large bowl, combine flour, sugar, and salt.
• Add Wet Ingredients: Stir in melted butter, milk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
• Incorporate Coconut: Fold in the shredded coconut evenly throughout the batter.
• Bake: Pour the mixture into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
• Cool & Serve: Allow the pie to cool slightly before serving, or refrigerate for a chilled version.

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