1. Preheat oven to 350°F (180°C).
2. In a saucepan, mix the coconut milk, coconut cream, sugar, and vanilla essence. Bring the mixture to medium heat and stir constantly until it is very hot, but not boiling.
3. Add the cornstarch to the hot mixture and stir vigorously to avoid lumps. Continue cooking over low heat until the cream thickens. Remove from the fire and let cool.
4. Pour the coconut cream into the pre-baked pie crust and spread evenly.
5. Bake the tart in the preheated oven for about 20-25 minutes or until the surface is golden.
6. Let cool completely before garnishing with shredded coconut, if desired.
7. Serve and enjoy this delicious coconut cream pie!
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