1. Pre-heat oven to 350 degrees.
2. Grease an 8-inch tart pan.

Crust:

1. Make the flax egg. Mix 4 tbsp of ground flax with 8 tbsp of water.  Refrigerate for 5 mins
2. In a high-speed blender, process the shredded coconut and oats until it is a fine, flour-like consistency.
3. Place all the ingredients for the crust into a medium-sized bowl and mix with an electric mixer or your hands until a dough has formed.
4. Press the dough into the bottom of the tart pan about 2 inches up the sides

Filling:

1. For the cream layer: Blend all ingredients in a high-speed blender or Vitamix until smooth and creamy. Pour the filling onto the crust.
2. Bake in the oven for about 30-35 minutes. Depending on your oven it might take a few minutes less or more. If you bake it for less than 30 minutes the pie will turn out creamier and softer and if you bake it for 35 minutes (or more) it will get firmer and can be sliced better.
3. Turn off the oven and let the pie cool at room temperature.
4.  Put it into the fridge to set. Decorate with whipped coconut cream and sliced limes. Store leftovers in the fridge for up to 5 days.