Add the ⅓ cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Filling
Heat a saucepan to medium and add in the coconut cream and heavy cream. While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes. Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard. This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.
To Make the Topping
Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat using a hand mixer until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.
To get the coconut cream, refrigerate a 13.5 ounce can of unsweetened coconut milk overnight. Then scoop out 1 cup of the solid cream, without the liquid.