Pre-heat oven to 350 degrees F (180 degrees C).
In a bowl beat up Egg (3), Almond Milk (200 milliliter), Coconut Sugar (80 gram) and Vanilla Bean Paste (to taste). Add the Tapioca Starch (20 gram), Unsweetened Shredded Coconut (40 gram) and Blanched Almond Flour (40 gram). Stir until all the ingredients are combined.
Grease with Coconut Oil (to taste) a pie pan of 22-centimeters, dust the bottom with Coconut Sugar (to taste). Wash, cut in half, remove the pit and lay the Apricot (400 gram) down on the bottom of the pie pan.
Pour in the mixture and bake for 40 minutes. Remove from the oven and let the clafoutis cool down completely.
Dust the top with more Unsweetened Shredded Coconut (to taste) and Coconut Chips (to taste). Serve immediately or store in your fridge for a few days.