Yucatecan-style Fresh Coconut Pie

While boiling down the coconut milk, sugar and cream to make the substitute for sweetened condensed milk and taking the box grater challenge (instead of the food processor on the coconut), I did wish for an alternate recipe with the sweetened condensed milk. However, this pies tastes so much like fresh coconut, not at all like the other desserts I have made with dried coconut. It was really worth all that preparation time. The crust of ground toasted almonds, sugar, butter and white bread was crispy and delicious. I love the addition of just enough almonds in the filling to add visual and textural interest. I did not bother with the cream topping, but it was gratifying to see how quickly the pie disappeared, and it was also great to use my removable bottom 9" tart pan.