Line a standard pie dish with parchment paper or lightly grease with coconut oil.

Add the almonds, shredded coconut, and Medjool dates to a high speed blender or food processor and pulse until you have a fine sticky meal. Your dough is done if it sticks when pressed with two fingers. If it’s too dry, add another date or two and process again.

Transfer mixture to the prepared pie pan or baking dish and spread evenly to distribute. Use your fingers to press down evenly to create the crust base and up the sides of the dish. Transfer the pie pan to the fridge to harden while you prepare the filling.

In the meantime, prepare the coconut sugar cream filling. Add the cornstarch to a small bowl with the cold water and whisk with a fork until you have a runny white liquid. Add this to a medium saucepan with the coconut milk and coconut sugar. Heat over medium, whisking frequently to avoid clumps. Cook until bubbling, then reduce heat to low continue cooking 4-6 minutes, using a spatula constantly to scrape the sides to recombine. Filling is done when it has a bit of jiggle and has a pudding-like consistency.

Remove the pie crust from the fridge. Pour the filling into the crust, swirling it with the back of a spoon to evenly fill the pan. Tap several times to release any air bubbles. Place the pie back in the fridge and chill for 3-4 hours or overnight.

In the meantime, make your coconut whipped cream. Remove coconut cream cans from fridge and gently scoop out the hard “cream” into a chilled bowl, and leave the coconut liquid behind. Use a high speed blender or hand mixer to beat the coconut cream until it begins to look like whipped cream. Then add desired amount of maple syrup to taste. Set in refrigerator until ready to serve.

To serve, top with coconut whipped cream and toasted coconut flakes. Store leftovers in the refrigerator for 3-5 days, though best when fresh.