Crustless Coconut Pie
Recipe type: Dessert
This one is EVERY bit as good as it looks! I've never had a better coconut pie---of any kind!
  • 3 large (or extra large) eggs
  • 1 ½ cups granulated sugar
  • ¼ cup plus 1 tbsp gluten-free all-purpose flour mix (I use my own 2-ingredient flour mix; see notes for other substitutions)
  • 1 cup milk (dairy-free milk works fine; I like full-fat coconut milk)
  • ½ cup butter, melted (or ⅓ cup coconut oil, liquefied)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 ½ cup coconut flakes/shredded coconut
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat eggs and sugar. Add flour, milk, butter, vanilla, and vinegar; mix well. Stir in coconut and pour into greased pie pan. Bake until the top is golden and the filling is set in the center, about 45 minutes. Serve at room temperature. Store any leftovers in your refrigerator.
This is the pie recipe exactly as I make it. (I simply adapted a recipe I had used for years to be crustless and gluten free by replacing the flour in the recipe with gluten-free flour mix and adding an additional ¼ cup gluten-free flour.) I use my gluten-free all-purpose flour mix, but you can use whichever flour you prefer for baked goods, even sifted coconut flour.

Many of my friends and support group members have adapted this recipe to fit their own dietary needs. I have made it several different ways as well. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance instead of butter (again, in a lesser amount). She also cuts the sugar in half, increases the gf flour to ⅓ cup, and omits the vinegar. So please don’t be shy about adjusting this recipe slightly. On occasion I like to make this pie dairy free by using coconut oil (a lesser amount, as noted) versus butter and canned full-fat coconut milk instead of the cow’s milk.

Adapted from
Recipe by gfe--gluten free easily at