• Make sure the butter is very cold by cutting it into small cubes and placing it in the freezer. In a food processor, combine 1/3 cup coconut shredded. Pulse until finely chopped. Once the flour and salt have been added, pulse again. 
• Chill coconut rum over ice with a couple of ounces. Pulse the mixture until the cold butter is finely chopped and combined with the flour. If it resembles oatmeal or little pellets, it should be crumbly. Adding chilled coconut rum (not ice cubes) a tablespoon at a time, pulse until clumpy. A firm, non-sticky texture is ideal. 4 tablespoons are usually enough for me. Form the dough into a disk by dumping it onto plastic wrap. For at least 30 minutes, wrap and refrigerate.
• Heat the oven to 375 degrees Fahrenheit. Once the dough has chilled, roll it into a 14-inch circle on a floured surface. To transfer the pie crust to the pie pan, roll one side of the pie crust over the top of the rolling pin. 
• Make sure the pie crust is not stretched, but gently inserted into the pie pan. Seal the edges by turning them underneath and crimping them. Forks or fingers can be used for this. Cover the pie crust with foil and gently shape it. You can use dried beans or ceramic pie weights to fill the foil. For 15 minutes, bake the crust. 
• Once the foil and weights have been removed, carefully remove them. Then bake for another 10 minutes. Before filling, let the cake cool completely.
• On a baking sheet, spread the coconut out. Just until golden, toast for 3-5 minutes. After that, remove and cool. While the coconut is in the oven, do not lose sight of it. A second can be all it takes for it to turn black!

For the Filling:

• You can use an air-tight glass jar or a plastic container to store instant pudding mix. Add the coconut milk and cream of coconut. Stir well for 1-2 minutes after covering tightly. 
• When ready to use, place in the refrigerator. Combine the heavy cream, 1 teaspoon vanilla, and 3 tablespoons sugar in an electric mixer. Refrigerate after transferring to another bowl. 
• Once the cream cheese has been beaten until light and fluffy, add the sugar. Adding the pudding mixture slowly will result in a smooth texture. Make sure there are no clumps by adding a little at a time and scraping the bowl regularly. In the last step, fold in HALF the whipped cream. Make sure the mixture is smooth by mixing carefully.
• Fill the cooled pie crust with the filling. The remaining whipped cream should be topped with toasted coconut generously sprinkled on top. Let it chill for at least four hours. It's even better if you can stay overnight.