This delicious coconut filling can also be used as a pudding. This recipe calls for vanilla extract, but use coconut extract if you want a stronger coconut flavor.

• 1 bottom pie crust, homemade (page 306), or store-bought or make a Graham Cracker Crust (page 308)   
• ¾ cup shredded coconut, sweetened or unsweetened
• 2 cups coconut milk
• 1 cup unsweetened almond milk 
• ½-1 cup sugar, depending on sweetness of coconut    
• ¼ teaspoon salt
• 1 tablespoon of agar flakes
• 3 cup cornstarch or arrowroot
• 1½ teaspoon vanilla or coconut extract
• ½ cup sweetened, toasted coconut, for the top pie
• 3 cup water

Preheat oven to 350°F (175°C).  Prepare pie crust and bake in a 9” pie plate. Set aside to cool. Spread ½ cup of coconut on a baking sheet and toast until golden brown. Set aside.  In a sauce pan, add coconut milk, almond milk, remaining ¼ cup of coconut, sugar, salt and agar flakes and bring to medium-low heat. Stirring constantly, bring mixture to a boil. In a separate bowl, mix in water to the cornstarch and add to coconut mixture. Lower the heat and simmer for 5-8 minutes until smooth and free of lumps. Once thickened, remove from heat and add vanilla extract. Mix in well.  Pour mixture into pie crust. After pie cools for 15 minutes, sprinkle toasted coconut around on top of pie. Let cool for 15 minutes and then place in refrigerator one to four hours.