Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
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.
Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.
*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!