Method for the Pie

1. In a small saucepan, combine agar flakes and water, and let sit for 5-10 minutes to soften. Bring agar-water mixture to a boil, cover, and simmer for about 10 minutes, until the agar is completely dissolved. Cover and set aside until needed.
2. In a medium saucepan, combine the full-fat coconut milk, coconut milk beverage, granulated sugar, coconut sugar, and salt. Whisk in the cornstarch and bring to a boil over medium heat, stirring frequently to prevent sticking. After coming to a boil, the mixture will be thickened, like a thin pudding.
3. Stir in the vanilla extract, shredded coconut, and agar mixture. Mix well.
4. Pour the coconut custard into the prepared pie crust, smoothing out the top with the back of a spoon.
5. Refrigerate for at least four hours, until set. To decorate pie, spread or pipe coconut whipped cream over the pie surface, then sprinkle with toasted coconut.
6. To slice easily, dip a sharp knife in hot water, wipe with a clean cloth, and slice. Repeat for each slice for beautiful, clean slices.

Method For the Crust

1. Preheat the oven to 325° Fahrenheit
2. In a medium bowl, combine graham cracker crumbs, coconut, sugar, and melted butter, and mix well until it just holds together when pressed between your fingers.
3. Lightly grease a 9-inch pie plate, and spread the crust mixture evenly over the surface. Press the mixture evenly and firmly into the pie plate, using the bottom of a measuring cup or your fingers, covered with plastic wrap to prevent sticking. Be sure to press firmly: this will ensure a stable crust. Prick the crust several times with a fork, including along the sides.
4. Bake for 12-15 minutes, until golden brown. If the crust has puffed up a bit during baking, gently press it down with a spatula. Cool completely before filling.