1/2 cup blanched almond flour
1/4 cup almonds, chopped
3 tbsp coconut oil, melted
2 tbsp + 1 tsp raw honey
2 13.5 oz cans full fat coconut milk (one needs to be chilled)
3 tbsp arrowroot powder
1 large egg
1/2 tsp vanilla extract
3/4 cup unsweetened toasted coconut flakes, divided
1/4 cup slivered almonds, for garnish


Preheat the oven to 350?F and grease a small round pie dish with coconut oil.
In a medium bowl, mix the almond flour, chopped almonds, melted coconut oil, and 1 teaspoon of the honey. Press the mixture evenly into the prepared pie dish and bake for 8-10 minutes, until golden brown. Let the crust cool on a wire rack while you prep the filling.
In a small saucepan, combine a can of the unrefrigerated coconut milk with the arrowroot powder, egg, and 2 tablespoons of honey over medium-low heat. Whisk constantly until it starts to thicken, about 5 minutes. Remove from the heat and let it cool for 5 minutes. Once cooled, add 1/2 cup of the shredded coconut and vanilla extract, then, mix until well combined. Leave aside to cool for another 15-20 minutes before pouring the filling over the crust. Set the pie in the refrigerator for at least 3 hours to chill.
For the last layer, drain the liquids of the refrigerated can of coconut milk and pour the solids into a bowl. Use an electric mixer to whip the cream until fluffy. Spread the whipped coconut cream evenly over the pie.
Garnish with the remaining shredded coconut and slivered almonds. Enjoy!