Preheat oven to 350° F. Grease 9-inch pie pan with gluten-free cooking spray.
In a large bowl combine egg whites, shredded coconut and melted butter (or dairy-free butter) in a bowl
In a medium saucepan, mix gluten-free flour, sugar, milk (or dairy-free milk) and egg yolks.
Remove from heat and add shredded coconut, vanilla, and butter (or dairy-free butter).
To make the topping: chill a large mixing bowl and whisk attachments of a mixer in the freezer for 10 minutes. Scrape out the top of the chilled and thickened coconut cream (leaving the liquid behind) and place the hardened coconut cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, confectioners’ sugar, and corn starch and mix for 1 minute until creamy and smooth. Use immediately or cover and refrigerate. Place in an air-tight container and refrigerate the coconut whip for up to 3 days. Before serving the pie, spread the coconut whip on top of the pie.
Mama says "Check all of the labels!"
You can subsite cool whip for the whipped cream topping.