Make sure your pie crust is within reaching distance but far enough not to be in the way.
In a medium sauce pan, put your regular sugar and cornstarch in. Add the coconut milk and heat it up on medium. You have to keep stirring (or whisking) this so it doesn’t burn. Keep this up until it starts to thicken a bit and you see bubbles.
Remove and immediately add the vanilla. Mix it well and then pour it in to a glass bowl and leave it for about 5 minutes, then cover it up. Make sure when you cover it up, you are touching lightly on the mix so a top film doesn’t form. I would suggest using saran wrap. Leave in the fridge for about 2 hours, as this gives it time to set up as it should.
Once you see the filling has set up, take it out of the fridge and mix it with your electric mixer until it’s very smooth and creamy. Pour this into your pie crust and pop it back in the fridge for about half an hour, or until it’s firmed up a bit.
This next part may be a little tricky, but I’m sure you will do just fine. Grab your coconut cream can from the fridge, open it up and remove ONLY the hardened cream part, don’t use any of the extra liquid that may be in the can. Get a large mixing bowl; add the hardened cream and your sweetener. Beat this mix until it is very thick and creamy.
Once you have achieved the desired consistency, put it on top of your pie. Add shredded coconut flakes to the top and put it back in the fridge for about 20-30 minutes. Slice and enjoy!