Description
Enjoy the rich, tropical flavor of coconut custard pie without the hassle of making a pastry crust or adding refined sugar. This easy sugar-free crustless coconut pie combines eggs, milk, butter, vanilla, and unsweetened shredded coconut to create a creamy, comforting dessert with a beautifully golden top. Sweetened with allulose or a suitable granulated monk fruit sweetener, it is simple to prepare in one bowl and perfect for family dinners, holidays, or an everyday low-sugar treat. Serve it warm or chilled for a delicious, fuss-free dessert.
Ingredients
- 4 large eggs, at room temperature
- 2/3 cup granulated sugar-free sweetener, such as allulose or a baking-suitable monk fruit blend
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk, preferably at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup unsweetened shredded coconut
- Butter or cooking spray, for greasing the pie dish
Instructions
Prepare the Batter: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish. In a large mixing bowl, beat the eggs and sugar-free sweetener until pale and slightly frothy. Whisk in the flour and salt until smooth.
2. Add the Milk and Coconut: Gradually whisk in the milk and vanilla extract. Slowly stir in the melted, slightly cooled butter until combined. Gently fold in the unsweetened shredded coconut, distributing it evenly throughout the batter.
3. Bake and Cool: Pour the batter into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden, the edges are set, and the center has only a slight jiggle. Remove from the oven and allow the pie to cool for 20–30 minutes before slicing. Serve warm or refrigerate for a chilled custard-style dessert.
Notes
- Sweetener choice: Allulose generally provides a texture and sweetness closer to regular sugar. Monk fruit blends vary in sweetness, so check the manufacturer’s conversion instructions.
- Room-temperature ingredients: Let the eggs and milk come to room temperature before mixing to help the melted butter incorporate smoothly.
- Extra coconut flavor: Lightly toast the shredded coconut in a dry skillet over medium-low heat for 3–4 minutes before adding it to the batter.
- Flour substitutions: Almond flour or coconut flour may change the pie’s texture and how it sets. Coconut flour is especially absorbent, so it should not be substituted cup-for-cup without adjusting the recipe.
- Serving suggestion: Serve with sugar-free whipped cream, a pinch of cinnamon, or a few toasted coconut flakes.
- Storage: Refrigerate covered leftovers for 3–4 days. For food safety, refrigerate the pie within two hours of baking.
- Make-ahead tip: Bake the pie a day ahead, cool it completely, and refrigerate until ready to serve.
- Baking tip: The pie should be set around the edges with a slight jiggle in the center. If it remains noticeably liquid, bake for another 5 minutes and check again.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Fat: 23 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g