CRUST
1 cup (90 g) gluten free rolled oats
1 cup (112 g) raw almonds or pecans
optional: 1/4 tsp sea salt
2 Tbsp (24 g) coconut sugar
5 Tbsp (75 ml) melted coconut oil

FILLING
3 Tbsp (21 g) cornstarch
1/3 cup (63 g) coconut sugar
optional: pinch sea salt
1 2/3 cups (400 ml) light coconut milk (1 can coconut milk | do not use carton)
1 tsp pure vanilla extract
optional: 1/2 cup shredded coconut (toasted or untoasted), plus more for topping

COCONUT WHIP
2 14-ounce (414 g) cans coconut cream (or two cans full fat coconut milk), refrigerated overnight
1/2 tsp vanilla extract
3-7 Tbsp (24-40 g) organic powdered sugar