If you’re using a store-bought pie crust, simply place it into a pie dish. For those wanting a homemade crust, here’s a quick tip: combine flour, sugar, and cold butter until crumbly, then add ice water until it comes together. Chill for about 30 minutes, roll it out, and place it in your pie dish. Make sure to crimp the edges.

Preheat your oven to 375°F (190°C). To avoid a soggy crust, blind bake it. Pick a few holes with a fork, place parchment paper over it, and fill it with pie weights or dried beans. Bake for about 20 minutes, then remove weights and bake an additional 10 minutes until golden. Let it cool.

In a saucepan over medium heat, mix the coconut milk and half-and-half. While it's warming, whisk together the egg yolks, cornstarch, sugar, and sea salt in a bowl until smooth. When the milk mixture is hot but not boiling, gradually pour it into the egg mixture while whisking constantly. This technique prevents the eggs from curdling.

Pour the combined mixture back into the saucepan. Stir continuously until it thickens and bubbles appear—this usually takes about 5-7 minutes. Remove from heat, then mix in the butter, shredded coconut, lime zest, vanilla extract, and coconut extract.

Once your filling has reached its creamy consistency, pour it into the cooled pie crust. Smooth out the top and let it chill in the fridge for at least four hours, preferably overnight. This allows it to set perfectly.

When you're ready to serve, beat the cold heavy cream with vanilla extract and confectioners' sugar until soft peaks form. Be careful not to overbeat, or you’ll end up with butter! Spread the whipped cream over the pie, and sprinkle toasted coconut flakes on top for garnish.