Pour a whole can of coconut cream straight into the pan with 4 other ingredients and your friends will be begging you for the recipe all summer long

This 5-ingredient baked coconut cream dessert is what I make when I want something that feels special but I’m already in my pajamas by 8 p.m. It’s basically a cross between a custard and a crustless pie, but the magic is that you literally pour a whole can of coconut cream straight into the pan with just four pantry ingredients, whisk it together, and bake. No fancy equipment, no water bath, no separating eggs. It’s the kind of recipe you can throw together after work and still have time to sit on the deck while it bakes, and it’s the one my friends beg me to bring to every summer cookout.

Serve this chilled or at room temperature, sliced into squares right from the pan. I love it with fresh berries (strawberries, blueberries, or sliced peaches) and a little extra dusting of toasted coconut on top for crunch. It pairs really well with grilled dinners—think burgers, brats, or chicken—because it’s cool, creamy, and not heavy. Coffee or iced cold brew is great with it, or keep it summery with iced tea or a light sparkling wine. If you’re hosting, set out bowls of fruit and a can of whipped cream so everyone can build their own little coconut cream sundae situation.

Servings: 8

1 (13.5–14 oz) can full-fat coconut cream, well shaken

Preheat your oven to 350°F (175°C). Place a rack in the center of the oven so the dessert bakes evenly.

Lightly grease an 8x8-inch metal baking pan with a little oil or nonstick spray. This helps the coconut custard release easily later.

Open the can of coconut cream and give it a good stir with a spoon or butter knife if it has separated. You want it fairly smooth and thick.

Pour the entire can of coconut cream straight into the prepared metal baking pan. This is your mixing and baking pan all in one, so no extra bowl to wash.

Add the eggs, granulated sugar, all-purpose flour, and vanilla extract directly into the same pan with the coconut cream.

Using a whisk or a fork, gently whisk everything together right in the pan until the mixture is mostly smooth and the flour is fully incorporated. Try to catch any pockets of flour in the corners of the pan. A few small lumps are okay.

Tap the pan lightly on the counter a few times to pop any big air bubbles and level out the top of the batter.

Carefully transfer the pan to the center rack of the preheated oven. Bake for 28–35 minutes, or until the edges are lightly golden, the top looks set, and the center has a slight jiggle but is not liquid when you gently shake the pan.

Remove the pan from the oven and set it on a cooling rack. Let the dessert cool to room temperature in the pan; it will firm up as it cools.

For the easiest slicing and best creamy texture, chill the pan in the fridge for at least 1–2 hours before serving. Once chilled, cut into 9–12 squares.

Serve plain, or top each square with fresh berries, a sprinkle of toasted coconut, and/or a little whipped cream. Store any leftovers covered in the refrigerator for up to 3 days.

Swap the vanilla: Use 1 teaspoon almond extract instead of vanilla for a coconut-almond vibe, or add 1/2 teaspoon coconut extract for extra coconut flavor. Citrus twist: Add 1–2 teaspoons of finely grated lime or lemon zest to the batter before baking for a bright, summery flavor. Toasted coconut top: Sprinkle 1/4 cup sweetened shredded coconut over the batter before baking; it will toast up golden and add a little texture. Gluten-free option: Replace the all-purpose flour with a gluten-free all-purpose blend that’s meant to be a 1:1 swap, or use 3 tablespoons of cornstarch instead of flour. The texture will still be custardy but slightly more silky. Less sweet: If you prefer desserts that aren’t very sweet, you can reduce the sugar to 1/3 cup; just know the custard will be a bit softer. Make-ahead: Bake the night before, chill, and slice right before serving—perfect for busy weekdays or when you’re hosting and don’t want last-minute stress. Food safety tips: Always use canned coconut cream that is within its expiration date and not bulging, rusted, or damaged. Because this dessert contains eggs and dairy-like coconut cream, it should not sit out at room temperature for more than 2 hours; keep it refrigerated until serving and promptly return leftovers to the fridge. Make sure the center is set with just a gentle jiggle before pulling it from the oven to ensure the eggs are fully cooked. If you’re serving to someone with egg or coconut allergies, this dessert is not suitable, as both are key ingredients.