• To make the crumb crust, preheat the oven to 350F / 180C.
• Mix together the crumbs, butter (100g), sugar and salt then tip into a pie dish and using a measuring cup, press into an even layer in the bottom and up the sides of the dish.
• Bake for around 12-15 minutes until set then allow to cool completely.

To make the chocolate coconut custard:

• In a medium saucepan heat the milk (240ml), coconut milk (400ml) and ¼ of a cup of sugar (50g) over a medium heat. Continue to heat until reaching boiling point.
• In a separate bowl mix together the remaining ¼ cup of sugar (50g), egg yolks, cornstarch and salt.
• Add one ladle of the hot milk mixture into the egg mixtures and whisk before adding in the remaining milk mixture whilst continuing to whisk.
• Return to the pan and heat over a medium heat until starting to boil whilst whisking continuously.
• Continue to cook ad whisk until the mixture has thickened 2-3 minutes.
• Remove from the heat and stir in the chocolate (170g) ad whisk until melted and combined.
• Add in the coconut (120g) and the extracts and mix well.
• Pour into the cooled crust and cover with plastic wrap ensuring the wrap touches the top of the filling to prevent a skin from forming.
• Chill in the fridge for a minimum of four hours or even overnight.
• When ready to serve, top with a generous amount of the thawed whipped topping and sprinkle over the toasted flaked coconut.