To make the crust:

1. Preheat the oven to 350F. 
2. In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of a 9 inch tart pan.

Bake for 10-15 minutes until golden. Allow to cool.

To make the Coconut Cream filling:

1. In a small bowl, place 1/4 cup cold milk and sprinkle with the gelatin, whisking with a fork. Set aside for 5 minutes or until spongy.
2. In a large saucepan over medium heat, combine heavy cream and coconut milk and bring to nearly a boil.
3. In a separate bowl, combine the cornstarch, gelatin, sugar and vanilla, and add to the saucepan, whisking until fully incorporated.
4. Lightly whisk the egg yolks in a bowl and gradually whisk in about half the mixture.
5. Transfer the milk-egg mixture back over the heat and let the mixture simmer for a couple of minutes as you whisk, until it has thickened.
6. Remove the saucepan from the heat and add the butter. Stir until the butter has melted. Stir in the coconut flakes.
7. Allow to cool before pouring the cream into the pie crust. Refrigerate it until firm, about 3 to 4 hours.

For the Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Spread whipped cream on top, just before serving. Garnish with toasted coconut chips. Enjoy!