Add the following ingredients to a saucepan and mix together. Once mixed, turn the burner on low and stir constantly until mixture gets to pudding consistency. At first it will get very thin but it will thicken up nicely. (About 25 minutes)
3 Cups of Culinary coconut milk
2 Eggs, beaten
6 Tbsps Maple Syrup
1/2 Cup Tapioca Flour
1/4 tsp Celtic sea salt
Once the mixture is pudding consistency add:
3/4 Cup shredded coconut
1 tsp vanilla extract
Pour into prebaked pie shell and refrigerate until cool then add Coconut whipped cream and toasted shredded coconut on top.
To toast coconut: spread on a baking sheet and bake at 350 for about 5 minutes.