BASE: To make base, place butter into TM bowl and melt 4 min/100ºC/speed 2.
Add coconut, vanilla and salt and blend 15 sec/speed 10.
Press into 23cm pie plate with removable base.
Place into a cold oven set to 200ºC and bake 10-15 minutes until golden and fragrant.
Remove from oven and place chocolate chips onto hot crust; allow to melt, before spreading with a palette knife or spatula. Cool completely.
FILLING: Place coconut cream and milk, eggs, chocolate, sugar, vanilla and cornflour into TM bowl and cook 10 min/80ºC/speed 4. Cook 2 min/90ºC/speed 4.
Add shredded coconut and stir through 10 sec/speed 4.
Pour into base and refrigerate minimum of 4 hours, covered with baking paper that is pushed onto the surface of the custard. Remove paper before topping with cream.
To finish, place cream into TM bowl and whip 20-40 sec/Butterfly/speed 4, checking frequently so as not to over whip.
Spread onto custard and garnish with chocolate and coconut.