No Crust Coconut Pie--Gluten-Free

This is super easy and super tasty, but not overly beautiful.  It is kind of like the coconut part of a Mounds candy bar.  And you could easily add the chocolate, if that sounds good to you!  Now I just have to work out an egg-free version.

Ingredients:

2 cups shredded coconut,  plus more for on top (sweetened was in the original recipe, but unsweetened works well, too)

2 cups milk (one can of coconut milk worked great, I don't think rice milk would work very well)

1 ¾ cups white sugar

¾ cup gluten free flour

4 eggs, beaten

6 tablespoons butter, melted  (or whatever non-dairy option you prefer)

1 tablespoon vanilla


Directions:

Combine all the ingredients in a large bowl and mix well.  Pour into two greased 9 inch pie pans.  Sprinkle with the extra coconut.   Bake at 350* for 30-40 minutes, or until golden brown.  

This recipe was adapted from one found on a package of Great Value coconut.