In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.
Melt chocolate chips slowly in a bowl over simmering water (double boiler). When chocolate is melted mix in the heavy cream (or coconut milk) and stir to combine. Spread chocolate evenly over the cooled crust and refrigerate to firm up.
Coconut Cream Layer:
Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes. Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.
Coconut Whipping Cream:
Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.
*If your coconut cream filling is not setting up use the gelatin method to fix it (more info from readers in the comments section).
If you have this problem, add 2 tablespoons of water to a small bowl and sprinkle the top with 1 to 2 teaspoons of unflavored gelatin powder and set aside.
Pour the coconut cream back into the saucepan and heat it over medium heat until it simmers. Mix the gelatin into the hot cream until the gelatin dissolves.
Let it cool then pour it over the chocolate. Refrigerate for until the cream sets. Hope this helps! Please let me know.
*You can also just use the gelatin method and skip adding the egg and arrowroot.*Cornstarch work well for thickening the cream in place of the arrowroot.