Place the ingredients for the crust into a mixing bowl, and beat on high until a crumbly dough has formed.

Press the crust dough into an even layer in the bottom of a well greased pie dish.

Add 1 ½ cups of heavy whipping cream to a pot over medium heat on the stove. Heat it until it just starts to boil, whisking often.

In a small bowl, combine the 2 Tbsp almond flour, ¼ C. Swerve sugar substitute, ¼ tsp Xanthan gum and a pinch of salt. Mix to combine.

Add the flour mixture to the heated whipping cream on the stove, and whisk to combine well. Continue whisking and cooking until the mixture thickens.

Whisk together the egg yolks in a bowl, and add a bit of the heated whipping cream mixture to them, whisk well.

Once tempered, add the egg yolk mixture to the pot on the stove, and cook down until it is a thick pudding-like consistency.

Remove the pot from the heat, and stir in the vanilla and ⅓ cup shredded coconut.

Layer the filling mixture over the crust, and place into the fridge to set for 1-2 hours.

Beat together the ingredients for the topping until it forms stiff peaks, and layer on top of the set filling in the pie dish.

Sprinkle the pie with toasted coconut, and return it to the fridge to set for another 1-2 hours before serving.