1. Preheat your oven to 175°C.

2. In a mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, powdered erythritol, and vanilla extract. Mix well until the mixture resembles coarse crumbs.

3. Press the mixture into the bottom of a pie dish, forming an even crust.

4. Bake the crust in the preheated oven for about 10 minutes, or until it turns golden brown. Remove from the oven and let it cool completely.

5. In a mixing bowl, scoop out the solidified coconut cream from the chilled can of coconut milk, leaving behind the liquid. Whip the coconut cream with an electric mixer until smooth and creamy.

6. Add the powdered erythritol and vanilla extract to the whipped coconut cream. Mix well until fully combined.

7. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for a few minutes to bloom.

8. In a saucepan, heat the heavy cream over low heat until it starts to steam. Remove from heat and add the bloomed gelatin mixture. Stir until the gelatin is fully dissolved.

9. Pour the gelatin mixture into the whipped coconut cream mixture. Mix well until fully incorporated.

10. Pour the coconut cream filling into the cooled crust, spreading it evenly.

11. Place the pie in the refrigerator and let it chill for at least 4 hours, or until set.

12. Once set, garnish the pie with unsweetened shredded coconut.

13. Serve chilled and enjoy your delicious Coconut Cream Keto Pie!

Note: You can also add some sliced strawberries or other low-carb fruits as a topping if desired.