Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
*I tried using arrowroot starch in this recipe in place of cornstarch and it was very gummy as a result. I recommend using cornstarch.
*Nutrition information is a rough estimate calculated with all of the prepared coconut whipped cream and 1/2 cup total shredded coconut per 10 slices.
*Recipe adapted from my Vegan GF Banana Cream Pie.
*See all my coconut whipped cream tips here!