For the Pie Filling:

4 large Egg Yolks
30 g Cornstarch
14 ounces Coconut Milk full fat
240 ml Half-and-Half
130 g Granulated Sugar
1/4 teaspoon Salt
80 g Shredded Coconut sweetened
30 g Unsalted Butter softened
1 teaspoon Vanilla Extract
1/2 teaspoon Coconut Extract optional

For the Whipped Cream:

360 ml Heavy Cream cold
20 g Confectioners’ Sugar or Granulated Sugar
3/4 teaspoon Vanilla Extract

Optional for Garnish:

• Coconut Shavings unsweetened