For the crust:
3/4 c coconut flour
2 eggs
1 T honey
1/3 c coconut oil, melted
Preheat oven to 325 and grease a tart or pie pan with removable bottom. Set aside.
Place all crust ingredients in a food processor and pulse until mixture comes together and resembles wet sand. Turn mixture out onto a sheet of plastic wrap. Press mixture together into a disc, wrap and freeze 3-5 minutes.
Take crust mixture out of plastic wrap and press evenly into prepared pan and up the sides. With a fork, prick the crust several times. Bake 10 minutes, cover the edges, and bake 8-10 minutes more or until golden. Allow crust to cool for several hours before adding filling.
For the coconut filling:
3 T cornstarch
1 14oz can coconut milk (full fat)
1/4 c honey
1 and 1/2 t vanilla, divided
1/2 c toasted unsweetened coconut flakes (additional 1/4 cup for garnish, if desired)
1 c heavy whipping cream
Place cornstarch in a medium sauce pan. Slowly whisk in coconut milk, making sure to remove all lumps from cornstarch. Add honey and cook over medium heat until just beginning to bubble, whisking occasionally. Turn heat down to low and continue cooking 5 minutes, stirring constantly using a silicon spatula to scrape down sides and bottom of pan to avoid burning. Remove from heat and stir in 1 t vanilla and 1/2 c toasted coconut.
Pour mixture into a bowl and cover with plastic wrap, making sure wrap is touching mixture to avoid a film developing while cooling. Cool in refrigerator for 2 hours.
After coconut mixture has cooled, whip cream using an electric beater until soft peaks form. Add remaining 1/2 t vanilla and continue whipping until desired consistency. Take coconut mixture out of refrigerator and stir until creamy. Gently fold half of the whipped cream into the coconut mixture. Spoon coconut cream into prepared pie crust.
Refrigerate 4 hour minimum, preferably overnight. Top with remaining whipped cream and sprinkle with toasted coconut just before serving. Keep in refrigerator tightly covered up to 3 days.
*Tip: To easily toast coconut flakes, place in a dry cast iron skillet over medium high heat. Stir with a spatula until desired color.
