Preheat oven to 350 degrees. Prepare 9-inch tart pan or pie pan by spraying with nonstick cooking spray.
Sift together gluten free flour, oat flour, shredded coconut, coconut sugar and salt in large mixing bowl. Add melted vegan butter, maple syrup and water. Mix until dough comes together.
Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
Bake pie crust for 10-12 minutes or until golden brown. Allow to cool on cooling rack.
To make coconut pudding, whisk together sugar, cornstarch and salt in medium saucepan.
Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
Remove pudding from heat and stir in shredded coconut and vanilla. Pour into cooled pie crust.
Cover pudding with plastic wrap, touching top of pudding. Place in refrigerator to cool completely, 2-3 hours.
When pie is chilled, top with Cocowhip and sprinkle with toasted coconut flakes. Serve immediately or keep chilled in refrigerator.
NOTES
*To make oat flour, place 1/4 cup gluten free rolled oats in blender and blend on high until flour forms, 1-2 minutes. **If you are unable to find So Delicious culinary coconut milk, simply use full-fat canned coconut milk and lite coconut milk in this recipe.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/03/gluten-free-vegan-coconut-cream-pie.html