Preheat oven to 375 degrees F.
In a medium sized bowl add gluten free flour, butter, shortening, sugar, and sea salt.
Using a pastry cutter or two knives cut butter and shortening into mixture until it resembles small pebbles.
Add water 1 tablespoon at a time, depending on the day it may take more or less water.
Roll out crust and cook until just golden brown, 15-18 minutes.
When finished cooking remove from oven and set aside.
Place coconut flakes on a cookie sheet and bake 5-7 minutes or until golden brown.
In a medium sized sauce pan add unsweetened coconut milk, coffee creamer, cornstarch and salt.
Whisk until smooth removing any lumps prior to turning on the burner.
Turn burner on to medium high heat and whisk mixture until thick making sure it comes to a boil. Boil mixture for at least 5 minutes stirring constantly.
Remove from heat and add vanilla, butter, and 3/4 cup of the toasted coconut flakes.
Pour filling into pie shell and place into refrigerator for 3-4 hours.
After about two hours place the entire container of CocoWhip on the top of the pie spreading over the pie evenly.
Garnish with remaining 1/4 cup of toasted coconut.