Pre-Ramadan prep isn’t about perfection. It’s about easing the month ahead. You start thinking ahead — about suhoor mornings, about welcoming guests for iftar, about having something sweet ready when energy dips and hearts need a little comfort. This Crustless Coconut Pie is one of those desserts that feels humble yet special. It’s creamy, lightly chewy from the coconut, and wrapped in a buttery crust that makes the whole house smell warm and inviting. This pie gives you exactly that: It keeps well in the fridge for days. It freezes like a dream. It feels indulgent without being too heavy. It’s the kind of recipe that quietly takes care of you during a busy month. This is the kind of recipe I make before Ramadan when I want something sweet ready for iftar but don’t want to overwhelm myself. As it bakes, something magical happens. The flour settles slightly, creating a soft base layer. The custard forms in the middle. The coconut rises and toasts gently on top. You end up with a pie that almost forms its own delicate “crust” without any effort at all. The pie keeps 1 day in an airtight container at room temperature. You can keep it for up to 4–5 days covered tightly in the fridge. Just bring it to room temperature before serving. It is also freezer friendly. Wrap slices individually in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and warm slightly in oven (5–7 minutes at 150°C) before serving.