No. 1 | In a large frying pan, toast the shredded coconut until golden brown and remove. In the same frying pan, toast the brazil nuts until brown and remove. Be careful not to burn these ingredients. Once browned, add the shredded coconut and brazil nuts to a blender or food processor and pulse for 10 seconds until it resembles cookie crumbs. Place the crust mixture in the bottom of a spring form pan and press down to form a ¼ inch thick crust. Place the pan in the refrigerator to cool.
No. 2 | When your crust is cooling, combine the coconut milk and maple syrup in a saucepan and bring to a soft boil at medium-high heat. In a small bowl, mix the cornstarch and cold water. Add this mixture to the saucepan and stir constantly for 2 minutes, until thick and resembling a pudding.
No. 3 | Remove the crust from the refrigerator, pour the cake mixture over top and return to the refrigerator until the cake sets. This should take about 2 hours. Once the cake has set, top it with a sprinkle of himalayan pink salt.