Coconut Tapioca Pie

In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.

Mix thoroughly and let rest 5 minutes.

Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.

Pour onto a plate to cool.

Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.

Remove from heat and mix in vanilla and coconut extracts.

Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.

Whip cream in a medium bowl until stiff.

Carefully fold filling into whipped cream until mixed.

Spoon into pie shell and sprinkle edges with toasted coconut.

Cover and refrigerate 30 minutes, then serve.