For crust, preheat oven to 350 degrees F and grease a 9 inch pie pan with coconut oil. In a food processor, pulse together shredded coconut and almond meal until finely ground. Mix together coconut oil and maple syrup and add to almond and coconut mixture. Pulse until coarse crumbs form (dough should come together when squeezed with fingers).

Transfer mixture to prepared pan. Evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden on the sides, about 10-12 minutes. Transfer to a wire rack to cool completely.

In the meantime, make the whipped coconut cream. Gently take the can out of the fridge after it's been there at least overnight. The objective is to keep it from getting shaken up and mixing the cream back into the milk. Open the can of coconut milk and spoon the thick cream into a mixing bowl. Leave the liquid in the can.

Add your sweetener of choice. Turn the hand mixer on low and gradually increase the speed to medium-high. Lift the mixer up and down to aerate the whipped cream, if you can. Think fluffy! When the cream starts to look consistent, add a teaspoon of vanilla extract and continue mixing. After several minutes, the mixture should look fluffy and creamy.

Transfer cream filling to fully cooled crust and spread evenly. Top with sliced strawberries. If desires, brush some maple syrup on the strawberries for shine and sweetness. Enjoy!