Bake your pie crust and let cool completely if making your own.

To make the custard in a medium sauce pan combine the half and half, 1 ½ cups of the coconut milk, the sugar and salt. Stir over medium low heat until steaming and hot

In a medium bowl ( 3-4 c size bowl) whisk together the egg yolks, cornstarch, flour and remaining ½ c of coconut milk until well combined.

While whisking the yolk mixture slowly add in ⅓ of a cup of the headed coconut milk mixture to temper the eggs. Once about a cup or so is whisked in pour it into the sauce pan. Stir the entire mixture slowly with a spatula until it thickens. It will be like a thick custard or pudding. Strain into another bowl, to get rid of any cooked egg pieces, then add in the coconut flakes. Stir and let cool for 30 min. Add in the vanilla extract and rum then place plastic wrap over the bowl and press gently so it touches the top of the custard. Chill completely, 3-4 hours up to overnight before filling the pie crust.

Fill the pie crust with the chilled custard and keep chilled while preparing the topping

In a cold bowl, I like to use a cold stainless bowl, whip the heavy cream to soft peaks. Add in the powdered sugar, the vanilla and rum. Start with three tablespoons of the powdered sugar then add more if a sweeter whipped cream is desired

Spread about 1 cup of the cream over the pie, then fill a pastry bag fitted with a giant open star tip with the rest and pipe a swirled design around the edges of the pie. Sprinkle the center of the pie with the toasted coconut and serve. You can always wrap in plastic wrap and keep chilled before serving. Don’t add on the toasted coconut chips until ready to serve as they will soften in the refrigerator.