This pie leans fully into coconut, three ways: a toasty almond flour crust, a silky custard filling packed with toasted shredded coconut, and a cloud of whipped coconut cream on top. The filling sets up thick and clean-sliced thanks to a gentle simmer with arrowroot starch, giving you that classic custardy bite without any fuss. Chilling the whipped topping overnight is the trick that gets it to hold real peaks, so don't skip that step. A scatter of toasted coconut over the top adds crunch and makes the whole thing look like it came from a bakery case. It's a rich, tropical dessert that happens to be a great fit for a dairy free table, no asterisks needed.
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Place one can of full-fat coconut milk (for the topping) in the refrigerator the night before, or at least 8 hours ahead, so the cream separates and firms at the top.
Preheat the oven to 350°F (175°C). In a medium mixing bowl, stir together the almond flour, 1/4 cup shredded coconut, melted coconut oil, 2 tbsp maple syrup, and sea salt until the mixture holds together when pressed between your fingers.
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