1 prepared graham cracker pie crust
2 C flaked coconut divided
1 can of creme of coconut (not coconut cream, you can find it by the drink mixers)
1 C almond milk
4 egg yolks
2 tbsp coconut sugar (white sugar is ok)
4 tbs cornstarch
1/2 tsp sea salt
1 tbsp coconut butter
1 tsp almond extract
1 C heavy whipping cream
1 tsp vanilla
Pre heat oven to 400
Place 1/2 coconut flakes on baking sheet
Cook until browned 3-4 minutes
Set aside
In a medium sauce pan bring milk and coconut creme to a boil
In a bowl whisk together yolks, sugar, salt and cornstarch
Once milk is boiling slowly add into egg yolks
Once incorporated pour back into sauce pan and whisk until thickened
Stir in 1 C coconut flake, almond extract and coconut butter
Pour into crust
Cool overnight or for at least 4 hours
Mix whipping cream and vanilla until thickened
Top pies with whipped cream and toasted coconut flakes
Enjoy!