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1
Make the filling In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin.
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2
In a medium saucepan, combine the remaining 1 1/4 cups of coconut milk with 1/2 cup of the heavy cream.
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3
Add the sugar, corn syrup, 1/4 teaspoon of the salt and the vanilla bean and seeds; bring just to a simmer over moderately high heat.
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4
Whisk in the cornstarch mixture and bring to a boil, then simmer, whisking constantly, until thickened, about 3 minutes.
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5
Remove from the heat and whisk in the gelatin mixture until dissolved, then whisk in the butter and 1/4 cup of the cream of coconut.
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6
Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean.
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7
Press a sheet of plastic wrap directly on the surface of the filling and let cool, then refrigerate until well chilled, about 1 hour.
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8
Meanwhile, make the crust Preheat the oven to 325.
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9
In a food processor, pulse the cookies with all of the remaining ingredients except the toasted coconut.
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10
Transfer the crumbs to a 9-inch metal pie plate.
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11
Press the crumbs evenly over the bottom and up the side of the pie plate, forming a 1/4-inch edge over the rim of the plate.
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12
Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned.
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13
Let cool.
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14
Meanwhile, make the crust In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups of heavy cream, 2 tablespoons of cream of coconut and 1/4 teaspoon of salt until firm.
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15
Fold one-third of the whipped cream into the filling until no streaks remain.
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16
Spread the filling in the crust.
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17
Mound the whipped cream on top and refrigerate the pie for at least 2 hours.
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18
Garnish with toasted coconut before serving.
