Ingredients

• 1/2 sheet leaf gelatin
• 1 tablespoon  unflavored powdered gelatin
• 2/3 cup sugar
• 1/4-1/2 teaspoon salt
• 1/4 cup cornstarch
• 1 1/4 cup coconut milk
• 1 3/4 cups milk
• 3 large egg yolks
• 1 large egg
• 1½ cups shredded coconut—I use Bakers coconut
• 1 tablespoon vanilla
• 2 tablespoons butter
• 1 single crust 9-inch baked pie crust

Whipped Topping

• 2 cup heavy whipping cream
• 3 tablespoons sugar
• ½ teaspoon good vanilla
• ½ cup shredded coconut, toasted

Directions

Place the leaf gelatin in a small bowl of ice water. Set aside to bloom for 10 minutes.

Pour 1/2 cup of the milk into a small bowl. Sprinkle the powdered gelatin over the milk and let stand for 10 minutes. 

combine the milk-gelatin mixture with the remaining 2 1/2 cups of the milk in a medium, heavy saucepan.

Whisk over medium-high heat until the powdered gelatin dissolves, about 1 minute.

Continue to heat, whisking occasionally until the mixture is just below a boil and small bubbles are forming along the side of the saucepan, about 4  minutes. 

Meanwhile place the sugar and cornstarch in a bowl and whisk to combine.

In a separate bowl, combine the egg yolks and egg.

Whisk in the sugar and cornstarch. 

Gradually whisk in the hot milk mixture.

Pour everything back into the saucepan and whisk constantly over medium heat until the mixture starts to thicken and boil about 1 1/2 to 2 minutes. Whisk at a boil for 2 more minutes. Remove from heat.

Remove leaf gelatin from the water. Wring out the excess water, then whisk the gelatin into the pastry cream until it dissolves. 

Whisk in the butter and vanilla paste and stir in coconut. 

Refrigerate for 2 hours. Then whisk the pastry cream until smooth. 

Prepare whipped cream topping:

Just before serving, combine ¾ cup heavy whipping cream, 3 tablespoons sugar and ½ teaspoon vanilla in a mixing bowl. Whip until stiff peaks form, then spread over pie filling. Sprinkle with toasted coconut.