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1
Line standard pie dish with parchment paper or lightly grease with coconut oil.
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2
Add almonds, shredded coconut and Medjool dates to high-speed blender or food processor and pulse until it becomes fine, sticky meal. Dough is done if it sticks when pressed with two fingers. If too dry, add another date or two, and process again.
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3
Transfer mixture to prepared pie dish and spread evenly to distribute. Use fingers to press down evenly to create crust base and up sides of dish. Place pie dish in refrigerator to harden.
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4
Put cornstarch and cold water in small bowl and whisk with fork until runny and white. Pour into medium saucepan; add coconut milk and coconut sugar. Heat over medium heat, whisking frequently to avoid clumps. Cook until bubbling, then reduce heat to low; continue cooking 4-6 minutes, constantly scraping sides with spatula to recombine. Filling is done when it reaches pudding-like consistency.
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5
Remove pie crust from refrigerator. Pour filling into crust, swirling it with back of spoon to evenly fill dish. Tap dish on counter several times to release air bubbles. Refrigerate 3-4 hours or overnight.
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6
To make coconut whipped cream, gently scoop out hard “cream” from refrigerated cans into chilled bowl, leaving coconut liquid behind. Use high-speed blender or hand mixer to beat coconut cream until it looks like whipped cream. Add maple syrup to taste. Refrigerate until ready to serve.
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7
To serve, top pie with coconut whipped cream and toasted coconut flakes. Store leftovers in refrigerator 3-5 days.
