Heat the oven to 325°F.

Spread the coconut out on a baking tray and bake, stirring occasionally until it smells fragrant and the color turns golden-brown.

Remove the coconut from the oven and set aside 1/2 cup in a separate container to be used in the filling.

While the coconut is still warm, transfer the remaining two cups to a food processor. Pulse until coconut is crumb-sized. Add the 1/3 cup allulose to the food processor and mix into the coconut.

With the food processor running, pour the melted butter through the lid into the mixture. When the coconut looks like damp sand, stop the food processor.

Pour the coconut mixture into a 9” pie pan and press down with the bottom of a cup to smooth and compact the crust, pressing it into the sides of the pan.*

Place the crust in the freezer to set while you make the pie filling.

Pour the coconut milk, Keto Chow, two tablespoons of allulose, and coconut extract into a large mixing bowl.

Use an electric mixer to beat the mixture until combined, thick, and creamy.

Stir all but one tablespoon of the reserved half cup of toasted coconut into the coconut milk mixture.

In a separate mixing bowl, combine the heavy whipping cream, the remaining two tablespoons of allulose, and the vanilla extract.

Whip the cream with the electric mixer, until it’s at least doubled in volume and holds stiff peaks when the beaters are removed from the bowl.

Fold about one third of the whipped cream into the coconut mixture.

Remove the crust from the freezer. Pour the coconut mixture into the crust. Smooth it to the edges of the crust.

Pile the rest of the whipped cream in the center of the pie so that it looks like a billowing cloud. Sprinkle the last tablespoon of toasted coconut on the whipped cream for garnish.

Chill the pie in the refrigerator for at least an hour before serving.