Angel’s Pie: The Simplest Dessert I’ve Ever Made! Flourless

Prepare to be transported to heaven with this incredible Angel’s Pie. With a crispy coconut base and a creamy, delicately sweet filling, this dessert is truly divine. Impress your guests with this heavenly delight that is easy to make and impossible to resist. Follow the steps below and enjoy a unique gastronomic experience!

Ingredients for the base:

  • 2 egg whites
  • 2 packs of finely grated coconut (7 oz / 200 g)
  • 3 tablespoons of sugar (1.27 oz / 36 g)
  • 2 tablespoons of water (1 fl oz / 30 ml)

Ingredients for the filling:

  • 1 envelope of unflavored gelatin (0.42 oz / 12 g)
  • 5 tablespoons of water (2.5 fl oz / 75 ml)
  • 1 bottle of coconut milk (6.8 fl oz / 200 ml)
  • 1 cup of milk (8 fl oz / 240 ml)
  • 1 cup of sugar (6.35 oz / 180 g)
  • 1 box of heavy cream (7 oz / 200 g)
  • 1 cup of grated coconut (2.5 oz / 70 g)
  • ½ cup of flaked coconut for decoration (1.76 oz / 50 g)


Base Preparation:

  1. Beat the egg whites until they form a fluffy foam.
  2. Gradually add the grated coconut, sugar, and water, mixing until you get a moist dough.
  3. Press the dough into a buttered pan, covering the bottom and sides.
  4. Bake in a preheated oven at 390°F (200°C) for about 15 minutes, until lightly golden.

Filling Preparation:

  1. Dissolve the unflavored gelatin in 5 tablespoons of hot water.
  2. In a blender, combine the milk, sugar, grated coconut, coconut milk, and heavy cream, and blend well.
  3. Add the dissolved gelatin to the mixture and blend again until smooth.
  4. Pour the filling into a bowl and refrigerate until it begins to set.


  1. After the base has cooled, pour the filling over it, being careful not to let it spill (if necessary, let the filling set more in the refrigerator).
  2. Place the pie in the refrigerator for at least 4 hours, or preferably overnight, until firm.
  3. Carefully remove from the pan and serve decorated with flaked coconut.

Enjoy your Angel’s Pie!

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