Since I have leftover buttermilk from my Thanksgiving cooking extravaganza, I’ve decided to bake a good old fashioned buttermilk pie….simple, sweet and delish!  And since I also happened to have handy some coconut, and love coconut cream pie, I thought I’d try making a coconut buttermilk pie.  If you love all things coconut, I offer you this sweet treat…tastes similar to a coconut macaroon.  It is crustless, and therefore gluten free as well.

Ingredients:

• 1 1/2 cups sugar
• 1 cup buttermilk
• 4 Tbl coconut flour
• 1 stick unsalted butter, melted
• 1/2 cup dry grated coconut
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 3 large eggs, slightly beaten

Butter a 9″ deep dish pie pan.  Preheat oven to 325 degrees.

In large mixing bowl, soak grated coconut in the buttermilk for 10 minutes.  Then add all the other ingredients and mix well.  Pour into pie pan.  Bake for 40-50 minutes until golden brown on top.