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Directions

Crust:
Cut the shortening into the flour and coconut until the particles are the size of small peas. Dissolve the salt into the ice cold water. Sprinkle in the water until the flour mixture is moistened. Gather the pastry into a ball and refrigerate overnight. Roll pastry out on floured board. Fold the pastry into quarters, unfold and ease into the pie pan. Bake at 375 degrees for 7-8 minutes or until golden brown but not burnt. You may have to put a pie shield or aluminum foil on the outer edge if you notice it is getting too brown. Cool completely.
Gently spread ½ cup of the coconut spread over the baked crust. (the rest can be either used on the top of the curd layer later on or used to garnish the pie if you like).

Coconut Cream Filling:
In a large pot combine the whole milk, coconut milk and sugar. Slowly whisk in the flour a little at a time and cook until thickened over medium heat. Remove from heat and take part of the hot mixture and combine half of it with the eggs and then return all of it to the pan, whisking constantly. Let simmer for another 3 minutes or until it reaches a nice thick consistency. Remove from heat and stir in the butter and the coconut and vanilla extract. Pour into the pre-baked piecrust that has been coated with the coconut spread. Cool completely in the refrigerator with a piece of plastic wrap over the top to prevent a skin from forming on it.

Topping:
Warm the coconut curd (if you need to) until it is a good consistency for smearing on the top of the coconut filling layer.

Garnish
In a large bowl beat the whipping cream until soft peaks form. Add the ½ cup of powdered sugar and whip until peaks are stiff, but don’t overbeat. Top the coconut spread layer with the whipped cream. You can also garnish with toasted coconut, the rest of the coconut spread or white chocolate curls if desired.