Directions

• Crust:
• Melt butter in microwave-safe bowl.
• Add in large mixing bowl almond flour, eggs, sweetener, salt, and butter mix well.
• Stir in coconut flour and shredded coconut until a dough forms.
• Roll out dough between parchment or wax paper.
• Take top sheet of paper off dough and invert into a pie pan.
• Press to fix any cracked areas of crust and flute edges.
• Using a fork, poke small holes throughout the crust.
• Bake crust at 400°F for 10 minutes.
• Allow crust to cool.
• Filling:
• Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
• When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
• Pour yolk mixture slowly into hot coconut milk.
• Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
• Cook for 3-4 minutes or until thickened, then remove from heat.
• Stir in vanilla extract.
• Spoon into medium bowl and cover with plastic wrap directly on so skin won’t form. Place filling in refrigerator to chill at least 4 hours.
• Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
• Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
• With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
• In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
• Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
• Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
• Chill for at least 4 hours.
• Enjoy!