Fully blind bake pie crust. Cool completely.

In a medium heavy saucepan, whisk coconut milk, cream, sugar and salt together over medium heat.

Whisk egg yolks and cornstarch together in a small bowl.

Whisk cream mixture occasionally until it comes to a boil. Let boil for 2 minutes, then reduce heat to low.

Scoop about a half cup of the hot cream mixture and slowly drizzle into the egg mixture while whisking continuously. This tempers the eggs so they don't scramble!

Slowly drizzle the tempered egg mixture into the hot cream pot, again whisking continuously to avoid scrambled eggs.

Continue whisking and cooking for 1.5 minutes until smooth and thick.

Remove pot from heat and stir in shredded coconut, butter and extracts.

Pour warm filling into cooled pie crust. Cover with plastic wrap directly on top of the filling to prevent a "skin" from forming. Refrigerate for at least 3 hours.

Just before serving, whip the topping until soft peaks form, about 3-4 minutes on medium-high speed. Toast coconut in a small frying pan.

Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top.