This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees, and bake coconut until it cracks, 15 to 30 minutes. Remove coconut, wrap in a dish towel, and tap with a hammer to separate the meat from the shell. Remove the skin with a vegetable peeler, and grate meat on a box grater.
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential before slicing and serving.
This is the standard pie recipe of John Bunker, pomologist of Super Chilly Farms, in Palermo, Maine. During summer, when they're in season, he likes Gravenstein apples. The more widely available Galas and Golden Delicious also make excellent pies when combined.