Coconut Filling:

• 1 1/2 cans full-fat coconut milk
• 2 small cans coconut cream
• 1/4 tsp. sea salt
• 1 Tbsp. gelatin
• 1 tsp. vanilla extract
• 2 Tbsp. pure maple syrup (preferably Grade B) OR 1/2 tsp. stevia (optional)

Grain-Free Crust:

• 1 1/2 cup fine shredded coconut, unsweetened
• 1/4 cup coconut flour (optional)
• 1 tsp. chia seeds
• 1 tsp. hemp seeds
• 3 Tbsp. melted butter or coconut oil

Coconut Whipped Cream (optional):

• 1 can coconut cream, refrigerated
• 1/2 tsp. vanilla extract
• Dash of sea salt

1. In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).
2. Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.
3. In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.
4. Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.
5. Remove from heat and stir in maple syrup (or stevia), sea salt, and vanilla extract.
6. Pour over coconut crust and refrigerate for 3 hours or over night.
7. In a medium bowl, add coconut cream, vanilla extract and sea salt and mix until whipped.
8. Top the pie with whipped cream and enjoy!