Preheat oven to 325 degrees. Brush a 9-inch pie plate with coconut oil.

Combine the shredded coconut and coconut oil in a mixing bowl and press firmly into the prepared pie plate. Bake for 12-14 minutes or until golden brown. Let cool completely.

Combine the coconut sugar and cornstarch in a medium saucepan and whisk in the coconut milk. Cook over medium heat until the mixture just begins to bubble. Reduce heat and cook, stirring, until thicken to the consistency of pudding, about 5 minutes. Let cool then transfer to a bowl, place a piece of cling wrap directly on the surface of the filling mixture and refrigerate until cold and set, about 4 hours.

Take the refrigerated cans of coconut cream or milk out of the refrigerator and without shaking, open the cans and remove the hardened cream from the top. The liquid left at the bottom can be used for another purpose. Put the hardened coconut cream in the bowl of a mixer fitted with the whisk attachment along with the powdered sugar. Beat on high speed until light and fluffy, about 2-3 minutes.

Whisk 1/3 of the topping into the filling mixture until fully combined. Spread the filling into the crust and top with the rest of the topping. Sprinkle the toasted coconut flakes on top. Refrigerate pie until serving. It is best to let the pie chill for about an hour before serving if possible.