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Preheat oven to 350 degrees
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Line an 8X8 pan with parchment paper.
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In a medium sauce pan, over medium heat, combine coconut oil and almond flour.
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Add maple syrup, shredded coconut, almond flour and salt.
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Mix until well combined, remove from heat and stir the egg white into the mixture, combining well.
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Transfer to prepared pan and carefully press down firmly.
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Bake 8-10 minutes, checking for it to turn a light golden brown.
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Meanwhile, begin preparing the filling.
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Remove the seeds from 2 medium papaya, and place fruit in a blender or food processor.
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Turn on medium and mix until a smooth consistency.
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Pour into a large bowl, and add eggs, almond flour, lemon juice, honey, and salt. Using a wire whisk, combine until glossy and smooth.
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Pour filling over the hot crust, and transfer back to the oven for remaining 20-25 minutes.
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When done, the filling will appear set.
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Cool in the pan on a cooling rack until it reaches room temperature.
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**Best kept covered in a refrigerator.