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1Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
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2In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
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3Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
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4In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
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5Spread coconut mixture in pie crust. Top with whipped cream.
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6Refrigerate 3 hours before serving.
