Prepare crust according to instructions

Topping:

Spread coconut evenly on baking sheet. Bake at 350 degrees for 8-10 minutes until coconut just starts to turn toasty brown

Set aside to cool

Custard:

Pour together coconut milk & half & half in liquid missing cup

Whisk in egg yolks

In a heavy bottom sauce pan, add sugar , cornstarch.

Over med-low heat slowly add while whisking in egg & milk mixture

Whisk constantly!

Constant stirring will prevent scorching or curdling of custard mixture

Bring custard mix to a boil.

Continue to stir constantly using a wooden spoon or heat resisting spatula

Boil for ONE minute

Remover from heat

Add butter, coconut and salt blending well

Spread custard mix into cooled pie shell

Cover lightly with plastic wrap pushing wrap lightly close over custard mixture and refrigerate for 30 - 45 minutes

It will not make a firm set; this is custard

Whipped Topping

Add sugar to whipping cream in a large bowl

Whisk with electric mixer until stiff peaks form

Add vanilla; whisk until blended in

Spread off cooled custard pie

Sprinkle cool toasted coconut evenly over top

Enjoy!