If you’ve been dreaming of a dessert that tastes like a tropical vacation without booking a flight, packing a suitcase, or even whipping out a rolling pin… buckle up. This Crustless Coconut Pie is so unbelievably easy, so wildly delicious, and so joyfully coconutty that you’ll wonder where it’s been all your life.
This isn’t just a pie—this is a scoop-and-swoon situation.
So grab your blender, your pie plate, and your best “I totally baked this from scratch” facial expression, because this dessert is about to become a permanent part of your life.
Why This Recipe Works
Let’s be honest—pie crusts can be divas. Crumbly, fussy, needy… no thanks.
This pie skips the crust entirely but still delivers that rich, custardy, coconut-packed bite we all crave. Here’s why it works like magic:
- Blender-based batter = nearly zero effort
- Shredded coconut naturally forms a soft, toasty base as it bakes
- Milk + cream + butter give that creamy custard texture
- No crust means no chilling, no rolling, no crying into flour-covered countertops
- A warm rum sauce drizzled on top? HELLO, island paradise.
It’s the kind of recipe that feels like cheating… in a good way.
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What is My Take on Crustless Coconut Pie?
I like to think of this pie as the love child of a coconut macaroon and a silky flan. It’s chewy around the edges, creamy in the center, and beautifully coconut-forward in every single bite.
The rum sauce? Oh, that’s just the “I win” moment. A buttery, caramelly drizzle that turns each slice into a decadent dessert that feels complicated… but isn’t.
Serve it warm, room temp, or cold—there’s no wrong way to love this.
Make it a Meal
Need a full menu that will make your guests think you run your own tropical bed & breakfast?
Try pairing this pie with:
- Coconut Lime Chicken Skewers
- Jerk Chicken Bowl
- Coconut Milk Shrimp Risotto
- Coconut Jasmine Rice (because more coconut is ALWAYS the answer)
Then serve this pie with the warm rum sauce and bask in the compliments.
Easy Side Dishes
If you’re planning a cookout, weeknight dinner, or just snacking your way through life (same), here are some dishes that play well with a sweet coconut finale:
- Stuffed Plantain Cups (Tostones Rellenos)
- Instant Pot Cilantro Lime Rice
- Grilled Mango
- Mango Peach Salsa
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Preheat oven to 325.
Step2: Add milk, cream, sugar, flour, eggs, butter, and vanilla into the blender and blend for 1 ½ minutes.
Step3: Take a pie pan and spray it with cooking spray (this is a crustless pie, so it will stick if not sprayed).
Step4: Add coconut to a mixing bowl.
Step5: Pour the wet mixture into the coconut and mix well.
Step6: Pour the mixture into a greased pie dish and place it in the oven. (Do not let this mixture wait to go into the oven, it will separate. If not ready to put in the oven, leave it in the mixing bowl until ready.
Step7: Bake for 45 minutes
Now time to make the rum sauce
Rum Sauce
Step1: Add butter to a medium saucepan to low heat and melt.
Step2: Once melted, add the brown sugar, vanilla, salt, and rum extract mixture, and simmer until the sugar is dissolved.
Step3: Once dissolved, remove from heat.
Expert Tips
- If you want a more custard-like center, pull the pie at 40 minutes. For firmer texture, bake the full 45 minutes.
- Don’t skimp on the blender time—it helps the filling become silky smooth.
- Toast a little extra coconut to sprinkle on top for crunch and cuteness.
- The rum sauce thickens as it cools—simply warm it back up to loosen.
Common Questions
Yes! Bake it, cool it, refrigerate it. Just warm slices slightly before serving for maximum deliciousness.
Absolutely. Wrap tightly and freeze up to 2 months. Thaw in the fridge and reheat gently.
Yep! Use rum extract and water, or leave the rum flavor out entirely.
You can, but reduce the sugar slightly or the pie may be overly sweet.
Storing Instructions
- Store leftovers covered in the fridge for up to 4 days.
- Rum sauce can be stored in a sealed container for 1 week.
- Reheat sauce in the microwave or stovetop until pourable.
Did you make this recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Crustless Coconut Pie
Ingredients
Coconut Pie
- 1 ¼ cup milk
- ¾ cup heavy cream
- ¾ cup white sugar
- ½ cup all purpose flour
- 1 cup eggs mixed
- ¾ cup unsalted butter softened
- 1 teaspoon vanilla
- 3 ½ cup unsweetened shredded coconut
Rum Sauce
- ½ pound melted unsalted butter
- 1 cup brown sugar
- 1 tablespoon vanilla
- ½ teaspoon Himalayan salt fine
- ¼ cup dark rum
Instructions
- Preheat oven to 325.
- Add milk, cream, sugar, flour, eggs, butter, and vanilla into the blender and blend for 1 ½ minutes.
- Take a pie pan and spray it with cooking spray (this is a crustless pie, so it will stick if not sprayed).
- Add coconut to a mixing bowl.
- Pour the wet mixture into the coconut and mix well.
- Pour the mixture into a greased pie dish and place it in the oven. (Do not let this mixture wait to go into the oven, it will separate. If not ready to put in the oven, leave it in the mixing bowl until ready.
- Bake for 45 minutes
- while the pie is baking, make the rum sauce. Add butter to a medium to low heat and melt.
- Once melted, add the brown sugar, vanilla, salt, and rum extract mixture, and simmer until the sugar is dissolved.
- Once dissolved, remove from heat.
Expert Tips:
- If you want a more custard-like center, pull the pie at 40 minutes. For firmer texture, bake the full 45 minutes.
- Don’t skimp on the blender time—it helps the filling become silky smooth.
- Toast a little extra coconut to sprinkle on top for crunch and cuteness.
- The rum sauce thickens as it cools—simply warm it back up to loosen.
Nutrition
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