Gluten Free Crustless Coconut Custard Pie

Preheat oven to 350 F. In a large bowl using an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia. Beat on medium speed for 1-2 minutes until thoroughly combined. Pour in coconut and mix on low speed for 1 minute. Add gluten free flour and a pinch of salt and mix on low speed for 1 minute.

Spray a 9 inch pie plate with nonstick cooking spray. Pour mixture into the pie plate. Bake at 350 F for 40 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack to cool. Refrigerate prior to serving.

Some notes:
– You can use another milk of choice, but it will increase nutrition info. The first time I made this it was with 1% milk and it came out great!
– This pie is only slightly sweet so if you’d like it much sweeter you will need to increase the stevia to 2-3 teaspoons.
– You can use another sweetener of choice. The amount of stevia I used equals about 3/4 cup sugar.
– You could use vanilla stevia if you don’t have coconut flavored stevia.
– I used Bob’s Red Mill Gluten free flour.