Individual Coconut Cream Pies

Directions

1. 1
   Preheat oven to 300 degrees F.In a large pot, add coconut sugar and cornstarch; whisk to combine.
2. 2
   Add coconut milk, including the cream that forms at the top; whisk to combine. There will be some lumps floating around--that's okay. Bring the mixture to a gentle boil over medium heat, whisking often. Once the mixture begins to boil, start whisking constantly. Continue whisking until the mixture thickens, about 6-8 minutes. You'll know the custard is ready when the whisk strokes begin to hold their shape in the custard.
3. 3
   Remove the mixture from the heat and whisk in the vanilla extract, vanilla bean paste, and toasted coconut.
4. 4
   Place a piece of plastic wrap directly on top of the custard. Refrigerate until completely chilled, about 4 hours.While the custard chills, prepare the granola crust by adding old-fashioned oats, coconut sugar, and coconut flakes to a large bowl. In a separate bowl, whisk together melted coconut, maple syrup, and vanilla extract.
5. 5
   Drizzle the mixture over the oats and fold until the oats are equally coated.
6. 6
   Transfer the oat mixture to a parchment paper-lined baking sheet.
7. 7
   Bake for 20-25 minutes, or until the mixture is golden brown, stirring every 10 minutes. Allow the mixture to cool completely. Store in an airtight container until ready to use. The mixture will stay fresh for 7-10 days.To make the coconut whipped cream, add the chilled coconut cream to the bowl of a stand mixer attached with the whisk attachment, or in a large bowl using a handheld mixture.
8. 8
   Add the powdered sugar and vanilla extract to the bowl. Beat on medium-high speed until light and fluffy, about 1 minute.To assemble the pies, add 1/4 cup of the granola mixture to the bottom of 8 (8-ounce) mason jars. Top with 3/4 cup of the custard mixture. Spoon a layer of coconut whipped cream on the top and garnish with a sprinkle of the granola.