Method :

• Blanch the yolks with the half cup of sweetener, whisk well. In a saucepan bring the coconut milk and vanilla just to the boiling point. Pour a little hot milk into the mixture of yolk and sugar and whisk again. Return everything to the saucepan over medium/high heat, add the xanthan gum and whisk vigorously until thickened (around 5 minutes). Transfer to a bowl covered with plastic wrap in the cold for a few hours.
• Then make the crust; Melt the butter over low heat. Place in a mixing bowl and combine all ingredients; almond flour, salt, sweetener and egg. Add the butter and mix. Add coconut flour and coconut, form a paste. Add a little coconut flour if needed. Form a crust in a deep pie pan and spread the dough. Bake for 10-12 min at 375F. Put aside.
• Whip the cream with the 3 tablespoons of sugar and the vanilla. Set aside in another bowl. Take the mixing bowl and cream the cream cheese, add the coconut pudding mixture. In a small bowl put a spoonful of water and sprinkle the gelatin, mix and add a tablespoon of hot water to dilute. Add it to the mixture. Put half of the whipped cream into the mixture, mixing well. Transfer to the tart base, add a topping with the rest of the whipped cream and sprinkle with previously toasted grated coconut and leave to set well for at least 2 hours. 😋❤️