Unroll pie crust and place in an 8×8-inch square glass baking dish. Press crust into baking dish and shape it up the sides as far as you can press it. Crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely, this will take about 15 minutes.
Whisk together coconut cream instant pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.
Whisk in 1 cup of flaked coconut, this is optional.
Spread pudding mixture into cooled pie crust.
Spread thawed whipped topping over the pudding mixture.
Place in the freezer to chill for at least 30 minutes. Spread the remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in 450°F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool.
Sprinkle toasted coconut over the chilled pie. Sprinkled some sugar and dark chocolate to add some extra sweetness
Cut and serve!
Preheat your oven to 315F on bake with your Bundt pan inside
Begin with your wet ingredients: Strain 6 large eggs in a bowl + Add in 1 1/3 cups of sugar + 2 Tbsps of coconut oil + 1 tsp salt + 1 can of sunlee coconut cream + 1/4 tsp pandan paste
Stir well to incorporate all your ingredients and set aside until needed
In a separate bowl: Shift 2 cups of tapioca starch + 5 Tbsps rice flour + 1 1/2 Tsp double acting baking powder
Pour in the wet ingredients stir gently be careful not to create any air bubbles
Strain the batter to get rid of any clumps
Grease your hot pan with coconut oil
Add the batter to your pan and cover your pan with loose aluminum foil and cook for 1 hour and 30 minutes
Remove the loose aluminum foil half way to allow the cake to brown