Dairy and Gluten Free Crustless Coconut Pie

I saw Shirley's recipe for a gluten free Crustless Coconut Pie and just had to play around with it to attempt to make it dairy and gluten free.  Since it is Coconut Pie I wanted to try and use as many coconut ingredients as possible.  I was excited to give my coconut oil a try and this pie seemed like the perfect opportunity!  Don't be afraid to try this because it is crustless - Honestly, I didn't even miss the crust as the bottom and sides crisped up some.  This pie will definitely be gracing our holiday table!

Dairy and Gluten Free Crustless Coconut Pie
(Adapted from Gluten Free Easily)

3 large eggs
1 1/4 cup granulated sugar
3 tbs rice flour
2 tbs cornstarch
1 cup full fat coconut milk 
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cups shredded coconut

Preheat the oven to 350 F.
Beat together the eggs and sugar.
Beat in the rice flour and cornstarch.
Beat in the coconut milk, coconut milk, vinegar, and vanilla.
Stir in 1 cup of the shredded coconut.
Pour the batter into a greased pie pan.
Sprinkle the top with the remaining 1/2 cup of shredded coconut.
Bake for 30 to 45 minutes or until the top is golden and the filling is set in the center.
Best served at room temperature or chilled.