I posted this recipe back in 2012 but I made it this week and wanted to post again. I didn't use any caramel sauce on it in part because I am cutting out all sugar this month and didn't have any sugar free made (and didn't really want to make any) but more importantly was that I don't think this pie needs it! I love it just as it is.
Now, even though you don't need a crust for this, I happened to have the almond flour sitting out on the counter from another recipe so I simply sprinkled about 1/8 of a cup of pure almond flour on the bottom of my greased pan so that is why you see a tiny little 'crust' in my photo above.
I made my version sugar free, but the original recipe was not sugar free so I'm leaving it as I had posted in 2012 but I made it sugar free simply by using a natural substitute of your choice (Swerve, Just Like Sugar, Xylitol, etc.)
Crustless Coconut Pie
3 tablespoons unflavored gelatin
nonstick cooking spray
2 cups half-and-half
1 cup sugar or sugar substitute
1 teaspoon pure almond extract
3 cups freshly grated coconut (for sugar free be sure to use unsweetened)
3 cups heavy cream, whipped
1 cup fresh shaved coconut (unsweetened option)
Optional: Caramel Sauce - bought or homemade
Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.
Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.
Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.
Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.
