Preheat oven to 350 degrees F.

To make the crust, in a large bowl mix together the graham cracker crumbs, sugar, salt and butter until evenly moistened. Pour into a pie dish and flatten onto the bottom and sides of the dish with your hands. Bake for about 10 minutes, or until golden brown at the edges. Remove from oven and allow to cool completely.

To make the filling, in a small bowl whisk together the cornstarch and water until completely dissolved. Set aside. In a large pot set over medium heat, combine the coconut milk, almond milk and sugar. Bring to a simmer and then slowly pour in the cornstarch water mixture while whisking. Continue whisking and cooking over low until thick. Pour the chocolate chips into a large bowl, and then add the hot thickened milk over the chocolate. Allow to sit for about 5 minutes, without touching. It'll start to melt the chocolate. Whisk until completely melted and smooth.

Pour the chocolate filling into the prepared cooled pie crust. Cover the top, directly with plastic wrap, making sure the plastic touches the filling. Chill in the fridge for at least 4 hours or overnight.

To make the topping, beat the cream in a large bowl on high, until thickened. Add the sugar and vanilla and continue beating until soft peaks form. Do not over mix! Pour on top of the chilled pie and spread it out evenly with the back of a spoon. Top the pie with toasted coconut. Cut and enjoy! Can be wrapped and stored in the fridge until ready to serve. Pie will keep in the fridge for up to 4 days.