Description
This Easy Gluten Free Coconut Pie offers a delicious, creamy dessert option perfect for those avoiding gluten. Featuring a rich coconut flavor soaked in milk and baked to a tender, slightly firm texture, this pie is ideal for both dairy and nondairy eaters. The recipe is simple, requiring common ingredients and straightforward steps, making it a great choice for a comforting gluten-free treat.
Ingredients
Scale
Pie Filling
- 1 1/2–2 cups flaked coconut (sweetened or unsweetened, to your taste)
- 2 cups milk (dairy or nondairy, such as coconut milk)
- 4 large eggs
- 1 1/2 cups granulated cane sugar (reduce to 1 1/4 cups if using sweetened coconut)
- 1/2 cup (68 grams) gfJules All Purpose Flour
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter or nondairy alternative melted (e.g., Earth Balance® Buttery Sticks)
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) to get it ready for baking the pie.
- Soak Coconut: Place the flaked coconut in a small bowl, add the milk to soak it, and set aside for at least 10 minutes to allow the coconut to absorb the liquid and soften.
- Mix Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together until well combined and slightly frothy, ensuring a smooth base for the pie filling.
- Add Remaining Ingredients: Gradually incorporate the gluten-free flour, vanilla extract, and melted butter (or nondairy alternative) into the egg mixture, mixing thoroughly for an even batter.
- Combine with Coconut Mixture: Fold in the soaked coconut and milk mixture carefully until all ingredients are well incorporated.
- Prepare for Baking: Pour the batter into a lightly oiled pie plate or divide evenly among 4–6 ramekins or coffee cups. Leave about an inch of clearance at the top as the pie will rise during baking.
- Bake the Pie: Bake in the oven for 50–60 minutes if using a pie plate, or approximately 30–40 minutes if baking ramekins. The edges should be lightly browned, and the center should no longer jiggle when gently shaken.
- Cool Slowly: Turn off the oven and open the door to cool the pie slowly, which helps prevent cracking on the surface.
- Serve: Once fully cooled, slice and serve this comforting gluten-free coconut pie.
Notes
- Use sweetened or unsweetened coconut based on your preferred sweetness; adjust sugar quantities accordingly.
- Milk choice is flexible—dairy or any nondairy milk such as coconut milk works well.
- Do not overfill the baking dish, as the pie will rise during baking.
- Slow cooling helps avoid surface cracks and maintains a smooth texture.
- Extra batter may require additional baking pans or ramekins.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten free coconut pie, coconut dessert, dairy free pie, easy gluten free pie, coconut milk pie
