2 2/3 cup Coconut milk (I use 1 can coconut milk and enough soymilk to equal 2 2/3 cups fluid)
1 cup shredded, unsweetened coconut
1/4 cup pure maple syrup (grade B has more nutrients than grade A)
1/4 cup cornstarch
1 graham cracker crust
Place coconut in an 8x8 pan and toast in the oven until the edges and the bottom are browned, about 5-8 minutes (Be sure to watch this carefully, as coconut burns VERY easily) Stir and set aside. In a small measuring cup, whisk 1/3 cup of coconut milk into cornstarch, pressing out any lumps. In a medium saucepan, heat the remaining coconut milk, syrup and salt. Whisk in the cornstarch mixture, stirring constantly until it comes to a full rolling boil. Simmer on low for 1-2 minutes. Remove from heat and stir in 3/4 cup of toasted coconut. Pour into a prepared graham cracker crust and sprinkle with the remaining toasted coconut for a garnish. Chill for several hours or overnight before serving.