Heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
Combine flour, coconut sugar, salt, coconut oil, and ice water in a food processor, pulsing for about 10-15 seconds, until just barely combined.
Pour onto plastic wrap and cover to form into a disc. Massage it together until it is combined into a dough and then refrigerate while you prep the filling (15-20 mins)
In a medium bowl, combine the sugar, orange and lemon zests. Rub the sugar and zest together with your hands to release the citrus oil into the sugar. Add a pinch of salt and the Grand Marnier (or OJ) and mix well. Set aside.
Cut the stems off the fuyu persimmons. Slice them in half, and cut into thin slices, about 3/8-inch thick. I used a Mandoline. Remove any seeds, if needed. Place the persimmon slices in the sugar mixture and toss to coat well.
Prepare the galette creme filling by placing the coconut cream, cream cheese, basil, sugar, and orange zest in the bowl of the food processor and process until well combined.
Remove dough from fridge, roll it out into a circular shape, about 10-12" wide
Spread a thin layer of the creme mixture in the middle of the dough, leaving a 1 1/2-inch border all the way around. Arrange the persimmon slices on top of the creme.
Fold up the edges around the fruit, pressing on the pleats together. Place the galette on the lined baking sheet.
Brush the edges of the dough with a pasty wash made from 1 tbsp maple syrup + 2 tbsp almond milk.
Bake for 30-35 minutes. Remove, let cool completely, garnish with basil and serve.