For the Pie Crust:
¼ cup uncooked jasmine rice, pan-toasted, cooled and ground in a coffee grinder
1 ¼ cups all-purpose flour, plus more for flouring
¼ cup coconut powder
1 tablespoon sugar
¾ teaspoon salt
½ cup unsalted butter or lard, chilled and cut into ½-inch cubes
½ teaspoon rice vinegar

For the Coconut Filling:
1 cup heavy whipping cream
1 ½ cups coconut milk
½ cup whole milk
½ cup coconut powder
2 large eggs
2/3 cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
2 teaspoons vanilla extract
1 ½ cup whipping cream
6 ounces bittersweet chocolate, plus more to grate for garnish