Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
Mix together ingredients in medium mixing bowl.
Press dough into pie plate to form pie crust.
Preheat oven to 350 degrees Fahrenheit.
Bake for 10 to 15 minutes or until done.
Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.