Step 1: Preheat Your Oven

Set your oven to 350°F (175°C). Grease a 9-inch pie plate with butter or nonstick spray and set it aside. This recipe doesn’t need a crust, but greasing the dish helps the pie release cleanly after baking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, add:

• 1 1/2 cups shredded coconut

• 1/2 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

Stir these ingredients together with a fork or whisk to evenly distribute the flour and sugar among the coconut flakes.

Step 3: Mix Wet Ingredients

To the same bowl, add:

• 1 1/2 cups sweetened condensed milk

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup melted butter (make sure it’s slightly cooled)

• 1/4 cup milk

Whisk everything together until the batter is smooth, glossy, and well combined. The mixture will be pourable but thick.

Step 4: Pour and Level

Pour the batter into your prepared pie plate. Use a spatula to gently smooth the top so that the coconut distributes evenly across the surface.

Step 5: Bake to Golden Perfection

Place the pie on the center rack of the preheated oven. Bake for 40–50 minutes, or until the top is golden brown, the center is set, and a toothpick inserted near the middle comes out mostly clean. The pie may still jiggle slightly in the center when done but will firm up as it cools.

Step 6: Cool and Serve

Let the pie cool on a wire rack for at least 1 hour. You can serve it slightly warm or chill it for a firmer texture. Either way, slice and enjoy the gooey coconut goodness!