FOR THE CRUST:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water

FOR THE FILLING:
1/2 cup sugar
1/4 cup corn starch
2 cups half and half
4 egg yolks
3 tbsp. butter
1 cup sweetened flaked coconut
1 1/2 tsp. coconut extract

FOR THE TOPPING:
2 cups heavy whipping cream
1/3 cup sugar
1 1/2 tsp. vanilla extract
sweetened coconut, toasted