In a large mixing bowl, whisk together the almond flour, tapioca starch or arrowroot flour, and salt, making sure there are no lumps. Add the honey and shortening and mix in. The mixture will be crumbly. With your hands, knead the mixture into a ball in the bowl. If needed, you can moisten your hands with a bit of water if the dough does not come together. Flatten the dough ball into a disk and wrap with cling wrap. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees. Lightly grease a 9-inch pie pan.

Place a piece of parchment paper on a work surface. Dust paper with tapioca starch or arrowroot flour. Place the dough on top, dust with more starch or flour and cover with another piece of parchment paper. Roll the dough into a circle about 1/8-inch thick and a bit larger than the pie pan. Peel off the top piece of parchment, set the pie plate on top of the dough, place hand under the bottom piece of parchment and flip the whole thing over. Gently press the dough down into the pie pan then peel off the parchment paper. Push any cracks together with fingers. With a fork, pierce the bottom of the crust all over.

Crumple one of the pieces of parchment paper up, place it on top of the dough in the pie pan, spread it out evenly and fill with dried beans or pie weight. Bake for 15 minutes, remove the parchment and beans or pie weights. Bake for another 10 minutes or until the crust is set and golden brown. Let cool completely.

24-48 hours before preparing the filling, place one can of coconut milk in the refrigerator. Leave the other can at room temperature.

Boil a couple inches of water in the bottom of a double boiler or a pan and place mixing bowl on top without the bottom of the mixing bowl touching the water.

In the top of the double boiler or in a large heat-proof mixing bowl, whisk together the eggs, egg yolks, and salt. Gradually whisk in 1 cup coconut sugar. Whisk in one can coconut milk. (NOT the can that has been chilled in the refrigerator).

After the water has come to a boil in the bottom of the double boiler, reduce heat so that the water is barely simmering. Place the bowl with the egg mixture over the barely simmering water being careful not to let the bottom of the bowl touch the water. Cook the mixture, stirring with a spatula every minute or so, for 20 minutes or until thickened. You will need to stir more often as the mixture cooks. Take the mixture off the heat and whisk in 2 teaspoons vanilla. Whisk in the 2 tablespoons of shortening, one tablespoon at a time. Each tablespoon of shortening should be fully dissolved.

Strain the mixture into a clean bowl through a fine mesh strainer. Let the mixture cool then cover with a piece of cling wrap, placing the cling wrap directly onto the surface of the coconut mixture. Refrigerate until fully cooled, about 4 hours.

From the can of the refrigerated coconut milk, scrape off the solidified cream from the top, saving the coconut water underneath. Place the cream into the bowl of an electric mixer with 2 tablespoons coconut sugar and 1 teaspoon vanilla and whip on high speed until the cream is thick and has increased in volume, about 2-3 minutes. If the coconut cream does not seem to be increasing in volume, add some of the reserved coconut water, 1 teaspoon at a time and beat some more. Be careful not to add too much coconut water. Save the rest of the coconut water for another use.

Whisk the chilled coconut curd then add the whipped coconut cream and whisk together. Spread filling into the cooled pie crust.

In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs whites, cream of tartar, and 2 tablespoons honey. Start the mixer on low until the ingredients are combined then increase to high and beat until the egg whites are glossy and form stiff peaks.

Scoop the meringue onto the top of the pie filling then, with a spatula, spread the meringue evenly over the filling, sealing to the edge of the crust.

Place the top rack of the oven in the middle and preheat broiler to high. Put the pie under the broiler and cook until browned, about 1 minute. Watch the meringue closely as it can go from browned to burnt quickly.

Let cool. Either serve immediately or refrigerate until serving time.