6 T semi-sweet mini chocolate chips, dairy/soy-free brand
1 T + 1 t heavy cream, or full-fat coconut milk
13.5 oz can full-fat coconut milk
1 large egg
3 T arrowroot powder
3 T raw honey
½ t vanilla extract
½ c unsweetened shredded coconut
⅛ t fine sea salt
13.5 oz can full-fat coconut milk, refrigerated overnight
¼ c toasted, shredded coconut
¼ c toasted, chopped pecans
Preheat oven to 375. Place semi-frozen/thawed Cali’flour Crust in 7” pie dish. Place in oven to set up, about 10-12 minutes. Remove from oven to cool.
Prepare Chocolate Layer
Melt chocolate chips slowly in a bowl over simmering water (double boiler) or in the microwave. When chocolate is melted mix in the heavy cream (or coconut milk) and stir to combine. Spread chocolate evenly over the cooled crust and refrigerate.
Prepare Coconut Cream Layer
On a stovetop in a saucepan, combine the coconut milk, egg, arrowroot powder, honey and salt. Heat the mixture slowly over medium-low heat, stirring constantly until it begins to thicken. Remove from heat and cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool additionally for 20 minutes. Pour cooled coconut cream over the chocolate layer and return to the refrigerator to chill until firm.
Prepare Coconut Whipping Cream
Into a large bowl, add the coconut solids from the chilled can (being careful not to mix with the coconut water). Whip the coconut with a mixer until fluffy. Spread whipped topping on top of the coconut cream layer.
Garnish with toasted coconut and toasted pecans. Serve and enjoy!