Monday, November 15, 2010

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.

8 comments:

  1. Oh my dad would love this I know for sure. He is big coconut fan. Looks yummy!

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  2. This pie is so good!! I love how easy it comes together!

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  3. This looks delicious! I think French Coconut Pies are actually crustless. I think my husband would be in heaven with this one!

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  4. This coconut pie looks so tasty!! I must make this tomorrow!

    Easy does it for sure! I think I will make it with coconut blossom sugar! It is more healthier that way!

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  5. wow this looks good! Would a can of lite coconut milk work?

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  6. Yes, you could use a can of lite coconut milk!

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  7. should i use sweetened or unsweetened shredded coconut?

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