• 1 large whole egg, lightly beaten, plus 3 large egg yolks, plus 7 large egg whites
• ¼ cup arrowroot or potato starch or corn starch if tolerated
• ¼ cups plus 2 tablespoons sugar
• ¼ teaspoon salt
• 2 cups milk of choice
• 2/3 cup cream of coconut
• 1 teaspoon pure GF vanilla extract
• 1 tablespoon unsalted butter
• ¼ cups unsweetened coconut flakes
1. Combine the arrowroot, ½ cup sugar, salt, milk, and cream of coconut in a large saucepan. Set over medium-low heat, and cook, stirring constantly, until the mixture has thickened and some bubbles just start to appear.
2. In a medium bowl, whisk the egg yolks. Slowly whisk in the hot milk mixture into the yolks. Return the mixture to the saucepan, and continue cooking over medium heat, stirring constantly, just until bubbles begin to appear, making sure that the custard does not boil. The custard will be smooth and thick and will thicken more as it rests. Remove the saucepan from heat.
3. Stir in the vanilla and the butter. Fold in 1 cup coconut flakes. Lay a piece of plastic wrap on the surface of the custard to keep it hot and to prevent a skin from forming. Place the lid on the saucepan.
4. Combine the egg whites and the remaining ¾ cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch. 5 to 7 minutes.
5. Transfer the bowl to the electric mixer. Starting on low speed and gradually increasing to high speed, beat until stiff, glossy peaks form, about 10 minutes.
6. Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula. Pile the meringue onto the center of custard. Lightly spread the meringue over the custard, spreading the meringue down around edges of piecrust and sealing well to avoid shrinking.
7. Transfer assembled pie to broiler; broil until meringue turns golden brown. Just a few seconds, watching constantly.
8. Transfer pie to a wire rack to cool at least 2 hours. Sprinkle with remaining ¼ cup coconut. Slice, and serve. Refrigerate any leftover pie.