All walnuts, dates, and dried and desiccated coconut to the food processor and blend everything together. The crumbled texture of the ingredients would soon change to a sticky dough.

When it gets too sticky that it starts forming lumps, place the dough on a pie dish and pat it down, working it up along the sides.

Freeze the dough to allow it to set for a while.

While it freezes up, prepare the filling. For this, whisk together corn starch, coconut sugar, salt, and coconut milk in a large saucepan. Then heat the saucepan on medium-high flame, stirring regularly. The mix should be thick and bubbling.

Remove from the heat and add shredded coconut and vanilla essence. Transfer to a glass bowl, cover it up with a plastic wrap and place in the fridge to cool and set thoroughly. You can also place it in the freezer for a bit to fasten up cooking.

Take out the coconut cream cans from the fridge. Avoid shaking them. Upon opening, the cream portion would come to the top and only water would remain at the bottom. Scoop out the cream portion of both the cans and place it in an electric mixer bowl.

Start with low speed and slowly increase it until the cream is fully whipped. Now add powdered sugar and whip again.

Once the coconut pudding has cooled in the fridge and set perfectly, add half of the whipped cream to it. Spread it over the walnut/date crust

Garnish with the rest of the whipped cream. To decorate the toasted coconut, place ¼ cup of shredded coconut on the baking tray. Set the temperature to 350°F for about 6-8 minutes, while stirring regularly until it’s brown and fragrant.

Allow it to cool well before garnishing it atop the pie.

Serve warm or chilled; also, once cooked, the pie can be stored in the fridge to last a few days when sealed in an airtight container.