Coconut Tapioca Pie

In a medium-size saucepan, whisk together the coconut milk, sugar, tapioca and egg. Mix thoroughly and let rest for five minutes.

Meanwhile, toast the coconut in a dry skillet over a high heat, stirring constantly until it turns golden brown. Pour onto a plate to cool.

Cook coconut milk-tapioca mixture over medium high heat, stirring constantly, until it comes to a full boil. Remove from heat and mix in the vanilla and coconut extracts. Set saucepan in a bowl of ice water and stir until filling is cold, about four minutes.

Whip heavy cream in medium bowl until stiff. Carefully add filling (so as not to lose air in cream) to whipped cream and gently fold together until mixed.

Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate for 30 minutes and serve.