The Coconut Layer:
In a large bowl, place 1 1/2 cups coconut milk, 1 cup sugar, 1 cup shredded unsweetened coconut, 2 eggs beaten, 3 tablespoons all purpose flour, 1 tablespoon butter melted and 1/2 teaspoon vanilla; stir until combined. Pour into unbaked 9in pie shell. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out mostly clean. Cool to room temperature.
Toast 1 cup of flaked coconut until golden brown for garnish. 350F for around 5min
The Chocolate Mousse Layer:
Whip 2 cups of heavy cream to form light peaks. Set aside in the refrigerator.
Melt 10oz Ghirardelli (60% Cacao Bittersweet) Chocolate Chips in a large mixing bowl set over barely simmering water. Meanwhile, whip 4 egg whites (room temperature) until very fluffy and thick, slowly add 2 tablespoons of sugar beating only until the sugar is incorporated.
Stir 1/4 cup of coconut milk into the melted chocolate chips. The mixture will start to thicken. Quickly stir/fold in the beaten eggs, then fold in the whipped cream. spoon around half of the mousse onto the cooled pie, garnish with toasted coconut and chill for 30-40min