In a mixing bowl, combine all-purpose flour, unsweetened shredded coconut, sugar, and salt. Add cubed unsalted butter and mix until crumbly. Gradually add ice water, stirring until a dough forms. Press this mixture into a greased pie pan evenly and firmly. Bake at 350°F (175°C) for 25-30 minutes or until golden brown. Allow the crust to cool completely on a wire rack.

Once the coconut pastry cream has cooled, pour it carefully into the cooled coconut crust. Use a spatula to spread the filling evenly, smoothing the top to ensure a beautiful presentation. Refrigerate the pie for at least 2 hours to allow it to set perfectly, enhancing the rich flavors of the Triple Coconut Cream Pie.

While the pie chills, prepare the topping by toasting shredded coconut in a dry skillet over medium heat. Stir frequently for about 3-5 minutes or until just golden brown. Watch closely to prevent burning. Once toasted, allow it to cool slightly before generously sprinkling it over the top of the pie for a delightful crunch.

Once assembled and topped, cover the Triple Coconut Cream Pie with plastic wrap and return it to the refrigerator for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld and the filling to firm up beautifully, ensuring a refreshing dessert experience when served.