The hubs had been wanting a coconut pie for awhile. I feel no shame in saying that I basically followed Betty Crocker's "Impossibly Easy Coconut Pie" recipe. It is crust free, you just combine everything in a bowl, dump and bake. I had to modify it a bit, using what I had on hand. It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor. And it used my favorite shortcut cooking ingredient--pancake mix. Follow my recipe or the original, if you like coconut pie, you will not be disappointed.
1 1/4 C shredded coconut*
3/4 C sugar
1/2 C Bisquick Heart Smart Mix
1/4 C coconut oil
2 C unsweetened coconut almond milk
1 tsp vanilla
1/2 tsp cardamon
Combine all the ingredients in a bowl. Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)
Bake at 350 deg F for 45-50 minutes.
*I used unsweetened coconut because I prefer things less sweet. If you like sweeter desserts, use sweetened coconut. You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.