Triple Coconut Cream Pie

Crust:

1.5 cups dried unsweetened coconut

1.5 cups dried frozen coconut (found at my local Asian market)

3-4 tablespoons coconut oil

3-4 tablespoons maple syrup

Bake at 325 on upper middle rack for 8-12 minutes, or until golden brown. Let cool while preparing filling.

Filling:

3 eggs

2 cans coconut milk

1/2 cup arrowroot flour

1/2 cup sugar

1 pinch salt

3/4 cup dried unsweetened coconut

Blend first five ingredients and cook in a saucepan over medium high heat, whisking constantly, until thickened. When custard has a thick pudding-like consistency, stir in the coconut. Pour into crust and chill for four hours or overnight.

Topping:

1 pint heavy whipping cream

2 tablespoons maple syrup

1 capful vanilla extract

1/2 cup sweetened shredded coconut, lightly toasted

Whip the cream, syrup and vanilla on high with a stand or hand mixer. Pile the whipped cream on top of the pie and sprinkle with the coconut. Serve and enjoy!