Coconut Cream Pie – Farmhouse Pottery

Ingredients

• 1 cup, plus 2 tablespoons, all-purpose flour, plus extra for rolling
• ½ cup shredded sweetened coconut
• 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch dice
• 2 teaspoons granulated sugar
• ¼ teaspoon kosher salt
• ⅓ cup ice-cold water, or more as needed
• 1 cup milk
• 1 cup canned, unsweetened coconut milk, stirred
• 2 cups shredded sweetened coconut
• 1 vanilla bean, split in half lengthwise
• 2 large eggs
• ½ cup, plus 2 tablespoons, sugar
• 3 tablespoons all-purpose flour
• 4 tablespoons room-temperature, unsalted butter
• 2½ cups heavy cream, chilled
• ⅓ cup sugar
• 1 teaspoon pure vanilla extract
• 2 ounces unsweetened chip or large-shred coconut (about 1½ cups), or substitute sweetened shredded coconut
• Chunk of white chocolate (about 4 to 6 ounces, to make 2 ounces of curls)