*Coconut cream and water: a day or two before you’re ready to make this pie, place a can of full fat coconut milk in the fridge. This will cause the cream and the water to separate - crucial for this recipe! Once it’s been in there a while, remove and open the can without jostling it too much. Carefully scoop out the hardened cream on top and put it in an airtight container and store in the fridge until you make the whipped cream. Use the remaining liquid - the “water” - to make the filling!