Vegan Coconut Cream Pie | Florida Crystals

Ingredients

• <ul>
• <li>1 ½ cups (200 g) all purpose or gluten-free 1:1 baking flour</li>
• <li>1 tbsp arrowroot starch</li>
• <li>1 tbsp Florida Crystals® Regenerative Organic Raw Cane Sugar</li>
• <li>8 tbsp (113 g) + 1 tbsp salted vegan butter, frozen and cubed, divided</li>
• <li>5-8 tbsp chilled water</li>
• </ul>
• <li>½ cup (110 mL) aquafaba</li>
• <li>3 tbsp chickpea flour</li>
• <li>¼ cup (30 g) arrowroot starch</li>
• <li>1 can (13.5 oz) coconut cream</li>
• <li>1 cup (240 mL) full fat coconut milk</li>
• <li>¾ cup (150 g) Florida Crystals® Regenerative Organic Raw Cane Sugar</li>
• <li>1 cup (80 g) unsweetened shredded coconut</li>
• <li>2 tbsp salted vegan butter, room temperature</li>
• <li>2 tsp vanilla extract</li>
• <li>1 tsp cream of tartar</li>
• <li>½ cup (100 g) Florida Crystals® Regenerative Organic Raw Cane Sugar</li>
• <li>⅓ cup toasted coconut flakes, for topping</li>