Ingredients for No Crust Coconut Pie
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How to Make No Crust Coconut Pie
- Preheat oven to 350°F (175°C).
- Refrigerate the cans of coconut milk overnight. This allows the cream to separate from the water.
- Scoop out the thick coconut cream from the top of each refrigerated can of coconut milk, leaving the watery liquid behind. (You can save the liquid for smoothies!)
- In a large mixing bowl, whisk together the coconut cream, sweetened condensed milk, eggs, and vanilla extract until smooth and creamy.
- Gently fold in the shredded coconut and drained pineapple tidbits.
- Grease two 9-inch pie plates. Divide the coconut mixture evenly between the two pie plates.
- Bake in the preheated oven for 30-40 minutes, or until the filling is set around the edges and the center is just slightly jiggly. Do not overbake.
- Let the pies cool completely on a wire rack before garnishing with toasted coconut flakes (optional) and serving. Refrigerate for at least 2 hours for optimal flavor and consistency.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
780g
Fat
427g
Carbs
80g
