In a medium-sized bowl, combine the egg yolks, sweetener, and salt.

Pour the coconut cream and vanilla into a medium-sized saucepan. Over low heat, heat up the cream until just warm, about 3 minutes.

Remove from heat and allow to cool until you can dip your finger into the cream without burning yourself.

Next, temper the eggs by pouring ¼ cup of the warmed cream into the eggs and stirring at the same time. Add another ¼ cup of the cream to the eggs and stir as you are pouring.

Pour all of the tempered eggs back into the saucepan with the rest of the warmed cream, stirring as you are pouring.

Over low heat, heat up the cream mixture, using a whisk or a spatula stir continuously until the mixture thickens. This takes about 10 minutes. When the filling is thick enough to coat the back of a spoon you are done. The filling will also firm up more as it cools. Do not worry about any clumps, they’ll be hidden when you add the coconut flakes.

Once the filling is thick, remove the saucepan from the heat and quickly stir in the coconut flakes.

Pour the filling into the pie shell.

Using a spoon, smooth the pie filling so it is all level.

Place saran wrap over the pie filling, making sure the saran wrap touches the filling. You want to avoid the pie filling from creating a thick skin.

Refrigerate for at least 4 hours, or until the pie filling is cooled and firm like a pudding.

Decorate with whipped topping. I covered the top in a layer of whipped topping and then decorated the edges.

Sprinkle toasted coconut flakes all over the center of the pie. Serve immediately or cover until ready to serve.