Chocolate Coconut Cream Pie

For what it's worth, here's the recipe . . .

Crust (my first attempt at a gluten free crust, not exactly the greatest in the world)

1/2 c tapioca flour
1/2 c white rice flour
1/4 c potato starch
1/2 t baking powder
1/4 t salt
6 T coconut oil (cold, and measured cold)
5 T ice cold water mixed with 1 t apple cider vinegar
1 to 2 T agave (I hated the taste of the vinegar, so I added more agave)

Combine dry ingredients. Cut in coconut oil until pieces are no larger than a small pebble. Combine water, vinegar, and agave, and drizzle over dry ingredients, tossing with a fork until it holds together. You will most likely not need all of the water. Form a ball and wrap in plastic wrap and chill for NO MORE THAN 5 minutes. Roll out and put in pie dish. Bake in a preheated oven (350 degrees) for about 20 minutes, or until lightly golden. (I put foil on top with beans to keep it from poofing up - let me know if you don't know what that means and I'll explain further). Remove from oven and cool completely.

Chocolate Pudding
1/2 c cocoa powder (I used 3 different kinds, but any kind will work)
5 T arrowroot
2 to 3 c coconut milk (depending on how thick you want it)
1/2 to 3/4 c agave (adjust to your taste)
2 t vanilla extract

Whisk together the cocoa powder and arrowroot in a saucepan. Add 1 c coconut milk and stir to form a thick paste. Then stir in remaining coconut milk and agave and heat over medium heat, stirring constantly, until thick and just about to boil. Remove from heat and stir in vanilla. Pour into pie shell and press plastic wrap on top to keep film from forming and then cool in fridge.

Coconut Cream
Place can of coconut milk (or sugar free coconut cream) in freezer for about 30 minutes. Open can and spoon out coconut solids, discarding water. Whip with beaters with agave, vanilla, and cinnamon to taste. Keep cold in fridge, strain off any liquid that forms and whip again. Spread over chocolate pudding. (The easiest way to do this is to dollop lots of spoonfuls over the pudding and then spread them together.)

Caramelized Coconut
In a shallow pan combine toast wide-chip unsweetened coconut over medium low heat, stirring constantly so it doesn't burn. When fragrant, but not yet golden, add enough agave to coat the coconut and a bit of cinnamon. Stir until it looks caramelized. Cool and break over top of coconut cream.

Whew! That's the recipe. Let me know if you have any questions. I would personally just live on the pudding and caramelized coconut.