Coconut Rum Cream Pie | Murielle Banackissa

Ingredients

• ½ cup unsweetened shredded coconut
• 22 Biscoff cookies (175g)
• ¼ tsp sea salt
• 6 tbsp melted vegan unsalted butter
• 1 14oz can of full fat coconut milk
• ½ cup unsweetened coconut beverage from a carton,
• ⅓ cup cornstarch
• ¼ cup organic cane sugar
• 2-4 tbsp dark rum
• ½ cup sweetened shredded coconut
• 1 tsp vanilla extract
• 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)