1. В В Adjust oven rack to middle position and preheat oven to 350°F.

Grease a nine-inch pie plate with coconut oil. 2. В В Process almond flour and one tablespoon of palm sugar into fine crumbs in a food processor (about 10 seconds).

Add coconut oil and coconut milk and pulse until combined (about 8 pulses). Press crumbs into bottom and up sides of prepared pie plate. 3. В В Bake crust until top edge is slightly lighter in color and crust is set (about 15 minutes). Allow to cool completely (about 30 minutes). 4. В В Combine palm sugar, tapioca flour, cacao powder, and salt in a bowl. 5. В В Whisk coconut milk and eggs together in a medium saucepan, then whisk in palm sugar mixture.

Add cacao nibs and bring to a boil over medium heat, whisking constantly.

Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).

Remove from heat and stir in two teaspoons of vanilla. 6. В В Strain mixture through a fine-mesh strainer into the cooled crust.

Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.

Refrigerate until completely cool (at least three hours, or up to one day). 7. В В Using a stand mixer fitted with a whisk, whip egg whites, lemon juice, tapioca flour, coconut milk, and palm sugar until foamy (about 1 minute). Increase speed to high and whip until soft peaks form (2 to 3 minutes).

Spread whipped topping evenly over pie and cut pie into eight slices.

Serve.