Combine the flour, salt, sugar, and butter in a bowl and work the mixture until it resembles coarse crumbs. Drizzle in the ice water and bring the dough together. Cover and refrigerate for 30 minutes. Preheat the oven to 350°F (180°C). Roll the chilled dough and fit it into a 9-inch pie dish. Blind bake the crust for 20 minutes, then cool it completely. For the filling, whisk together sugar and cornstarch in a saucepan, then gradually add coconut milk, heavy cream, and egg yolks, blending until smooth. Place the pan over medium heat, stirring until the mixture thickens. Pass the custard through a fine mesh sieve and stir in the coconut and vanilla extracts. Fill the cooled crust with the custard, cover with plastic wrap, and chill for a minimum of two hours or overnight. Whip the cream and confectioners’ sugar until stiff peaks form, spread it over the chilled pie, and finish with a generous sprinkle of coconut flakes.