For the crust:
¼ cup coconut oil, melted
¼ cup honey (or sub maple syrup)
1 cup almond meal
1 cup unsweetened shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda
For the pie filling:
2 lb. purple yams, peeled and cut into 1-inch rounds (about 4 cups worth)
¾ cup canned coconut milk (not low fat)
½ cup maple syrup (see notes)
1½ tablespoons tapioca starch
1 tablespoon fresh lime juice
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon ground ginger
½ teaspoon all spice
¼ - ½ cayenne pepper (neither amounts are very spicy but the ½ teaspoon does stand out more)
¼ teaspoon ground cloves
For the coconut whipped cream:
1 can of full fat, additive free coconut milk (make sure it does not contain guar gum)
2 tablespoons powdered sugar
Preheat the oven to 350 degrees.
Grease the bottom and sides of a 9" pie pan with coconut oil.
Wet your hands lightly to prevent the crust
from sticking to them then press the crust into the pan,
making sure it is even on the sides and bottom.
When you remove it from the oven, the crust will have puffed up and be light golden brown.
Use the back of a spoon to gently push the crust down so there is room for the filling.
Add the purple yams and boil for 10 minutes, or until the yams can be pierced with a fork.
Drain the yams then put them in a high-powered blender or food processor.
Bake in the preheated oven for 45 minutes, or until the pie has set but still has some jiggle in the middle.
Remove the pie from the oven and let it cool completely before serving it.
You want the cream and the milk to separate, and this is easier if it is very cold.
Using electric beaters, beat the cream for 2-3 minutes.
It won't form stiff peaks like regular whipped cream, but it will be stiff enough to dollop.
Taste the pie filling before you add it to the crust and, if you'd like it a little sweeter,
add some more maple syrup or some sugar.