Step 1

To make the crust, process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.

Step 2

Put all crust ingredients into a bowl and mix with an electric hand mixer (or use your hands) until a dough has formed. It should have the texture of shortcut pastry. Press the crust evenly into the bottom of a greased 8-inch (20 cm) pie pan or tart pan and about 2 inches (5 cm) up to the sides.

Step 3

For the cream layer: Blend all ingredients in a high-speed blender until smooth and creamy. Pour the cream onto the crust.

Step 4

Bake in the oven for about 30-35 minutes at 350 degrees F (175 degrees C). Depending on your oven it might take a few minutes less or more. If you bake it for less than 30 minutes the pie will turn out more creamy and soft and if you bake it for 35 minutes (or more) it will get firmer and can be sliced better.

Step 5

Turn off the oven and let the pie cool at room temperature for a while. Then put it into the fridge to set. Decorate with whipped coconut cream or use SILK's Dairy-Free Heavy Whipping Cream Alternative. Store leftovers in the fridge for up to 5 days. Enjoy!