In a medium, heavy saucepan, whisk together the sugar, cornstarch, flour and salt.

Putting a medium-high heat under the pan, whisk in the coconut milk and half-and-half, making sure there are no lumps. Whisk in the egg yolks.

Cook, whisking constantly, until the mixture thickens and reaches a boil. Lower the heat to low and keep the custard at a gentle simmer for two minutes, whisking frequently. Remove from heat. Stir in the coconut flavoring, vanilla and butter.

Pour the custard into a bowl and press plastic wrap onto the surface. Chill until cool.

In a large bowl, combine the flour, sugar and salt. Put all but 1/3 cup of the flour mixture into the bowl of a food processor. Buzz three times. Add all the butter. Buzz 22-25 times, until the mixture is a coarse meal, but lumps of butter the size of almonds and peas are still visible. Add the rest of the flour. Buzz 4-5 more times.

Turn the flour mixture back into the large bowl. Add the iced water gradually, mixing just enough to let the dough take up the moisture.

Gather the dough into a ball in the center of the bowl. Knead briefly -- no more than 10 seconds -- to help the dough come together. Shape it into a ball, cover with plastic wrap, and refrigerate for at least an hour.

Remove the dough from the refrigerator and weigh out 1-ounce balls of dough. Alternatively, divide and sub-divide it until you have 24 pieces.

Roll out each dough ball into a circle. (You might need to keep one half of the dough pieces refrigerated while you roll out the other.) Ease each circle into a 2 1/2"Mason jar lid rim (don't use the center part of the lid, just the rim), rolling the top edges so they are thick enough to avoid burning, and rest ever-so-slightly on the edge of the jar lid.

Arrange the crusts on a baking sheet and freeze them.

Preheat oven to 425. When it's fully heated, remove the crusts from the freezer. Place an empty cupcake paper in each crust, and fill 2/3 full with dried beans. Bake for 15 minutes.

Remove crusts from oven, and remove the papers and beans. Bake the crusts empty for another 3 minutes. Let cool on a cooling rack for about 10 minutes. Gently remove each crust from its lid and allow to cool the rest of the way.

Spoon coconut cream filling into the crusts.

Just before you're ready to serve the pies, whip the cream with the powdered sugar. Pipe whipped cream onto each teensy pie and sprinkle with toasted coconut.