Add the shredded coconut to a food processor, and begin to process it into a paste. When the coconut mixture begins to release oils, begin adding in the almond flour, little by little, along with a dash of salt.
Add the dates and continue to process until the mixture holds its shape when you press it together.
Press the crust mixture into the bottom of a springform pan or other type of pie. If you use a pan with a removable bottom, it makes unmolding easier later on.
Make the filling
Use a fine grater or vegetable peeler to remove only the zest from 2-3 limes. Be careful not to include the white part of the peel because it is bitter. You should obtain around 1.5 teaspoons of zest.
Once you have zested the limes, cut them in half and juice them. Juice enough limes to obtain around a half cup of lime juice.
Add the lime juice and lime zest to a food processor container.
Open the pre-chilled can of coconut milk, and scoop off the solid layer of coconut cream that forms on top of the can. Add the coconut cream to the food processor with the lime juice.
In a saucepan, mix together the gelatin, honey, and the remaining liquid in the bottom of the can of coconut milk. Stir the mixture over low to medium heat just long enough to dissolve the gelatin and honey.
Scoop the avocado flesh into the food processor with the coconut cream and lime juice and begin to process them until smooth.
Slowly begin to add in the warm lime/coconut milk mixture and continue to process until everything is well combined and smooth.
Pour the filling mixture over the prepared crusts, and place the pie(s) into the fridge.
Chill for several hours, until set.
Customizing the recipe
I chose to make the pie crust with both coconut and almond, but it can be made with only one or the other. This helps those who have allergies or who are avoiding either almonds or coconut to be able to enjoy this dessert.
If choosing to use only one, you may need to blend for slightly longer, to ensure that enough oils are released for the crust to hold together.
If you want to avoid honey, you can substitute it with either maple syrup or another sweetener of your choice.
Making a low carb dessert
Choosing a low carb sweetener will allow you to make a relatively low carb dessert. (You could use fewer dates, or none, to reduce the carb count further.)
This pie is delicious when served with whipped cream and berries.For a paleo option, try pre-chilling another can of coconut milk and whip the coconut cream that solidifies on top. It can be sweetened with honey, maple syrup, or a low carb sweetener.
If the pie crust won't hold together, try blending for longer. You want the coconut and almonds to release enough oils to help the crust hold together. Using Medjool dates, which tend to be more moist and sticky, may also help. If you have already added the dates and can't get the crust to hold together well, try adding a touch of coconut oil and blending it with the other ingredients. (Pre-soaking drier dates in water may also help.)If the pie isn't setting well, it is most likely due to the type of coconut milk used. This recipe uses a combination of the thick coconut cream from the can and the gelatin to give the pie a creamy, thick texture.If you don't have a thick layer of almost solid coconut cream that floats on the pre-chilled can of coconut milk, that can of coconut milk most likely won't work for this recipe. You can still try using it, but you will need to add more gelatin to get the mixture to set. The final pie will probably be less creamy and more gelatinous in texture.