• In a skillet over medium-high heat stir cranberries with water and 2 tablespoons sugar.
• Preheat oven to 350 degrees,
• Simmer until cranberries are softened, press them with a spatula and cook the mixture until the liquid has thickened and dried out a bit, like a paste.
• Place cranberry mixture with coconut milk into a cup or bowl and blend with an immersion blender until smooth or in a food processor.
• In a medium bolw, whisk 2/3 cups sugar with eggs until fluffy.
• Stir milk into the egg mixture then mix in flour, coconut, salt, and coconut extract.
• Stir cranberry mixture into egg mixture unitl smooth.
• Pour pie filling into pie crust.
• Cover the edges of the pie crust with foil so it doens't brown too much.
• Bake for 20 minutes, then remove foil and bake for 40 more mintues or until a knife inserted into the center comes out clean.
• Let pie completely cool, then put it in the refrigerator to completely chill at least 4 hours.

Topping

• Top with whipped cream and toasted coconut (instructions and links for those posts here > Stabilized Whipped Cream, toasted coconut in the oven toast cocont in a pan on the stove.