Crustless Coconut Pie Dessert (Printable Version)

Golden coconut pie with a moist, tender center. Simple prep and a rich coconut flavor in every bite.

# What You'll Need:

01 - 100 g sweetened shredded coconut
02 - 200 g granulated sugar
03 - 115 g unsalted butter, melted
04 - 4 large eggs
05 - 240 ml whole milk
06 - 1 teaspoon vanilla extract
07 - 65 g all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt

# Steps To Follow:

01 - Preheat the oven to 175°C and grease a 23 cm pie pan with butter or non-stick spray.
02 - In a large mixing bowl, blend the melted butter with granulated sugar until uniformly mixed.
03 - Incorporate eggs one at a time, beating well after each addition to ensure a smooth mixture.
04 - Pour in milk and vanilla extract, stirring until evenly combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
06 - Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated.
07 - Fold in the shredded coconut, distributing it evenly throughout the batter.
08 - Pour the batter into the prepared pie pan and smooth the surface with a spatula.
09 - Bake for 45 minutes or until the top is golden brown and a toothpick inserted in the centre emerges clean.
10 - Allow to cool slightly before slicing and serving warm or at room temperature.

# Notes and Tips:

01 - Serve with whipped cream for a creamy finish.
02 - Extra shredded coconut may be sprinkled on top before baking for added texture.
03 - Leftovers keep in an airtight container in the refrigerator for up to three days.

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