What you’ll need 1 cup pecans
½ cup unsweetened coconut, shredded
2 tbsp sugar
½ tsp sea salt
The how-to In a medium skillet over a medium heat, toast pecans until fragrant; set aside and cool. Reduce heat to medium-low and toast coconut, stirring until golden for two to three minutes; then let cool.
In a food processor, process pecans, coconut, sugar and salt until mixture is fine and sticks together slightly. Pour into an ungreased 22cm pie pan. Press into bottom and sides of pan. Freeze until solid.