Preheat oven to 350.

Beat softened butter, xylitol, and eggs until well mixed.

Add vanilla and coconut flour and stir well.

Press into bottom and up sides of a greased deep dish pie pan.

Bake for 10 minutes. (It will not be finished, but will bake for 20 more minutes later on.)

In a large, wide skillet, combine 1 can coconut milk and ¼ cup heavy cream.

Add 1 Tablespoon butter and ⅓ cup Gentle Sweet.

Stir well and bring to a boil.

Allow to simmer until mixture become gooey and sticky. (It should reduce by almost half.)

Remove from heat and let cool.

In a saucepan, melt butter and xylitol (or Gentle Sweet) over medium high heat.

When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.

Add caramel flavoring, mineral salt and heavy whipping cream.

Continue to simmer for 1-2 more minutes, still stirring continuously.

Remove from heat.

The sauce should start to thicken a bit, and it will thicken more as it cools.

As soon as the crust is removed from the oven, sprinkle 1 cup of the Lily's Chocolate Chips evenly across the bottom of the pie.

Spread 2 Cups of Unsweetened Coconut on top of the chocolate chips.

Pour Condensed Milk Mixture (coconut milk mixture) over the top.

Drizzle caramel sauce over the top.

Bake for 20-25 minutes, or until coconut begins to turn golden brown. (You may need to broil it for 1-2 minutes to brown the coconut.)

Remove from oven and let cool.

Melt remaining ½ cup Chocolate chips with 1 teaspoon coconut oil.

Mix well, and drizzle over the top of the cooled pie.

Place in refrigerator and chill for at least 4-6 hours before serving. (Overnight is best)