Make the crust: Mix almond flour, unsweetened coconut, sweetener, and salt. Add melted butter, egg white and vanilla mixing until dough starts to form a damp sand. Press firmly into a greased 9-inch pie plate.
Blind-bake: Dock the base with a fork, line with baking paper, fill with weights, and bake 10 mins at 175°C/350°F. Remove weights and bake 5–7 minutes more or until lightly golden. Cool completely.
Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water; let sit 5 minutes to bloom.
Cook the custard: In a saucepan, combine coconut milk, heavy cream, sweetener, yolks, shredded coconut, and salt. Cook over medium-low, whisking constantly, until it's thick enough to coat the back of a spoon (6–8 minutes or so; do not boil).
Set and flavour: Off the heat, whisk in the bloomed gelatin until dissolved, then the vanilla and coconut extract.
Fill & chill: Transfer the filling to the cooled crust. Top with plastic wrap directly on the surface to avoid a skin. Refrigerate for at least 4 hours, or until completely set.
Whip the topping: Whip cold cream, sweetner, and vanilla to soft peaks. Spread or pipe on top of the chilled pie.
Garnish & serve: Sprinkle with toasted coconut. Cut with a hot, dry knife for clean-cut edges.
