Mix flour, sugar and salt in a separate medium bowl.
Take a bowl of your electrical stand mixer. Place flour mixture,cold cubed butter and shortening. Process , holding the pulse button. Add gradually iced cold water and continue processing until you get moist and clumpy dough.
Make a ball and cover with a plastic wrap. Refrigerate for at least 20- 25 minutes. It should be firm enough to roll.
Roll out your dough on the dry , floured surface( 23 cm). After getting the desired size, transfer the pastry into pie mold. Bake it 180 C. Let it cool.
Coconut Cream Pie Filling
Pour milk ( 70 ml) and coconut milk in a saucepan ( a medium-sized one preferred).Bring it to boiling( You will see small bubbles around the edge of the saucepan).
Whisk the egg yolks with 60 ml of remaining milk.
Take a small bowl , place sugar, cornflour and salt. Combine well.
When the milk is about to boil , take it from the heat and add gradually egg yolks whisking constantly to prevent eggs from cooking.
Place saucepan over the medium heat and cook 30-40 seconds until it becomes thick.
Remove from the heat . Whisk butter, vanilla extract. Stir 1 cup of shredded and toasted coconut.
Pour coconut filling into baked and cooled crust. Cover and refrigerate min 4-5 hours . The filling should become firm.
Place the bowl of your mixer in the freezer for 10 minutes.
Beat whipping cream, icing sugar and vanilla extract till stiff peaks.
Pipe whipping cream over the coconut filling. Garnish with toasted coconut .