Start by toasting desiccated coconut in a pan over medium-high heat until golden brown. Toast enough to have for the cookie crust and coconut caramel. Leave aside for a few minutes to cool.
Preheat the oven to 175˚C (350˚F) or 160˚C (325˚F) for a fan oven.
Using a food processor grind the cookies. Place them in a medium sized bowl, combine with toasted desiccated coconut, cinnamon and mix with melted butter and golden syrup using a spoon.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Bake for 8-10 minutes, or until golden brown on the edges, then leave it to chill.
for the coconut caramel layer
Sprinkle a thin layer (approx. ⅓) of sugar into a heavy bottom saucepan. Cook over medium-high heat until most of it is melted. Then sprinkle another layer and stir with a heatproof spatula until it melts and combines with already melted sugar. Sprinkle the remaining third, stir until it melts and leave the caramel undisturbed to reach amber colour. This can take just a couple of seconds, depends on your heat and the pan. Be careful not to burn the caramel.
Once your caramel has reached dark amber colour, remove the pan from the heat and crefully pour heavy cream. There will be a lot of bubbling and steam, so make sure not to burn yourself. If the caramel starts to solidify, don't worry, just bring the pan back to low heat and let it all melt and combine.
Next, add in toasted coconut and salt. Leave it to cool a little bit and pour the caramel over chilled, baked cookie pie crust. Cover with cling film and leave in the fridge to chill.
for the coconut cream filling
In a medium sized saucepan, heat the coconut milk just until boiling point. In a separate bowl, combine the egg yolks, egg, cornstarch, sugar and salt using a whisk. Once the coconut milk has reached scalding point, start pouring it SLOWLY to egg mixture, whisking continuously, so you don’t cook the eggs. About half to ⅔ of hot milk will do. Once you tempered the egg mixture, add it to the pot with remaining milk and continue cooking, whisking constantly, until it thickens.
Once it’s done, stir in vanilla extract and butter and whisk until everything is combined. Strain the pastry cream to a clean bowl through a sieve, to get rid of any cooked egg bits and lumps.
Then, carefully scrape it to the chilled cookie crust with caramel layer. Use an offset palette knife to spread it in an even layer. Cover with plastic wrap touching the surface to prevent skin forming. Leave to cool completely in the fridge.
After your pie has completely chilled, beat heavy cream with a whisk or electric mixer to get soft peaks. Decorate with toasted coconut flakes or chocolate shavings.
Keep the pie in the fridge, covered in cling film to avoid pastry cream getting a dry crust. It can last a couple of days for sure, but I'm not sure if it will. :)
If you don't have golden syrup, you can use a tablespoon of light soft brown sugar.
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking!