1 cup sweetened flaked coconut
1 cup coconut creamer or milk (sub half and half if don't have)
1 pint half and half
1 cup sugar
2 t vanilla
1/4 t salt
1/3 cup flour (or sub 1/4 cup cornstarch)
1 graham cracker crust
1 cup heavy whipping cream
Toast 1/2 cup sweetened flaked coconut at 350 until brown.
Meanwhile, in a saucepan heat 1 cup coconut milk or coconut creamer, 2 cups half and half, eggs, 3/4 cup of sugar, salt, 1 t of vanilla, and flour. Also add 1/2 cup of (untoasted) sweetened coconut to the mixture. Stir over medium heat until thinking and starts to form small bubbles.
Pour into pie pan and chill for 4 hours.
Add whipping cream, and remaining sugar and vanilla to mixer and beat until stiff peaks. (Add more sugar if desired.)
Spread whipped cream over pie, sprinkle toasted coconut over the top- serve!