Crust
- ½ cup unsweetened shredded coconut
- 22 Biscoff cookies (175g)
- ¼ tsp sea salt
- 6 tbsp melted vegan unsalted butter
Coconut Cream Filling
- 1 14oz can of full fat coconut milk
- ½ cup unsweetened coconut beverage from a carton, or another non-dairy milk
- ⅓ cup cornstarch
- ¼ cup organic cane sugar
- 2-4 tbsp dark rum
- ½ cup sweetened shredded coconut
- 1 tsp vanilla extract
Coconut Whipped Cream
- 2 14oz cans of full fat coconut milk
- 2 tbsp icing sugar , plus more to taste
- 1 tbsp dark rum
- Toasted shredded coconut or coconut flakes , for serving