In a medium bowl, combine the shredded coconut, almond meal, melted ghee, honey and egg.

Stir together until it forms a dough and then press into an 8-inch tart or spring-form pan.

Bake for 10 minutes at 350 degrees or until evenly browned.

Cool on a wire rack.

Add the coconut milk, honey, cinnamon stick and vanilla bean to a saucepan over low heat.

In a bowl, whisk together eggs and arrowroot powder.

Then, add a spoonful of the hot milk to the eggs while stirring the eggs (temper the eggs). Repeat until the eggs are tempered, then pour the eggs mixture into the saucepan and continue to stir constantly until sauce thickens (approx. 5 minutes).

Remove from heat and let sauce cool down.

Once the custard is cool, remove the vanilla bean and cinnamon stick.

Pour the custard onto the crust and set both in the fridge while you make the peach topping.

Reserve any extra custard for another recipe (great on its own with some berries!)

Add the peach topping ingredients to a saucepan and cook on medium heat until the sauce thickens to your liking.

Let it cool and then place the topping on the custard sauce.