• For the whipped coconut cream place a can of full-fat coconut milk in the fridge overnight. 

For the Pie Crust

• Prepare the vegan pie crust recipe to step 7.
• Preheat oven to 180°C (356°F).
• Blind-bake the crust: Line the chilled pie shell with foil or baking paper making sure to cover the edges so they don't burn. Fill with pie weights or dried beans and then pop the shell in the oven to bake until lightly browned, about 20 minutes. Remove the foil or baking paper (and the weights) carefully and continue to bake the crust until it is a deeper brown and there are no raw patches in the crust - around 5 minutes. Remove from the oven to cool completely.

For the Filling

• In a medium bowl, whisk together a half-cup of the coconut milk with cornstarch (cornflour) until there are no clumps. Set aside.
• In a medium saucepan, heat the remaining coconut milk, soy milk, sugar, vanilla extract (and turmeric if desired). Bring the pan to a light boil on the stove top at medium-heat before turning the heat right down to a simmer. 
• Quickly stir the cornstarch/milk mixture again and then add it to the pot. Bring the mixture to a soft boil, whisking frequently for 5-10 minutes, until it starts to thicken. It won't quite look as thick as custard yet, but it will firm up as it cools.
• Take the mixture off the heat and stir in the butter and sea salt until the butter is melted and combined. Set aside to cool.

To Assemble the PIe

• When filling is cool pour it in to the pie shell. Cover with cling wrap and set in the fridge for at least 2 hours or overnight. 
• When set, slice the bananas and lay out over the top of the filling. 
• To make the coconut whip, take the coconut milk from the fridge and turn it upside down for a few minutes.  Open the can and pour out the thinner coconut water. 
• Spoon the thick coconut "cream" from the can in to a chilled bowl. Add the icing sugar and vanilla and whip until soft peaks. 
• Spoon the coconut cream on to the pie. 
• In a dry pan, lightly toast the coconut flakes on low heat until just toasted and sprinkle over the top of the pie to serve.