Belizean Coconut Pie

Preheat the oven to 350°F (175°C). Line a 9-inch pie dish with parchment paper or lightly grease it.

Combine the grated coconut, beaten eggs, evaporated milk, and condensed milk in a large mixing bowl, stirring until well blended.

Add the grated nutmeg and lemon or vanilla essence to the coconut mixture, stirring until evenly distributed throughout.

Pour the mixture into the prepared pie dish, spreading it evenly with a spatula.

Bake in the preheated oven for 35–40 minutes, until the top is golden brown and a knife inserted near the center comes out clean.

Remove from the oven and allow the pie to cool to room temperature before serving. The filling will set as it cools.