In a bowl, add 3 cups all-purpose flour,  salt, 2 tablespoons brown sugar, and mix.

Then add egg and mix.  Next, cut in butter and using a fork, mix until crumbly.

Gradually add 2 cups non-dairy milk and mix until it forms a dough. (Be careful not to overmix because it will cause the crust to be tough.) Once it firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.

In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined. 

Next mix in 1 cup all-purpose flour.

In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool.

If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat. 

Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge.  Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about ¼ of an inch thick. (If you have any extra, add it to the dough to the fridge)

If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking. 

Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan.

Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust

Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered. 

Remove the 2nd dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about ¼ of an inch thick, and place on top of the pie. 

Seal the edge of the dough using a fork or decorate as you please. Prick the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.

Allow it to cool completely and serve.