Preheat the oven to 300.

Blend the coconut milk, dates and a third of the coconut flakes in a blender until smooth. Place the rolled oats in a large baking dish and pour the smoothie and melted coconut oil all over. Toss and fold until well combined. Bake for about 30 minutes. Toss and continue to bake for about 2 hours more or less, checking and folding every 20-30 minutes until the granola is toasty.

Meanwhile, toast the remaining coconut flakes by tossing them in a skillet over medium heat until the flakes start to become golden. Turn off the heat. Shake the pan until they are evenly golden. Remove from the pan to stop the cooking process. Add the toasted coconut to the granola towards the end of tossing and baking, about 30 minutes before the granola is completely done.