In a large bowl, combine the sugar, cornstarch, gelatin, and salt.  Add the coconut milk and yolks and whisk thoroughly to combine.  In a medium saucepan over medium heat, heat the whole milk until small bubbles appear around the edges. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.  Pour the entire mixture back into the saucepan and cook, stirring constantly over medium heat until very thick, about 3 minutes.  Remove from the heat and stir in the extracts and coconut.  Allow the mixture to cool completely in an ice bath, stirring frequently. Use when cooled or store in an airtight container in the refrigerator overnight.

In a small bowl, sprinkle the gelatin over the water.  Heat the mixture in the microwave for a few seconds until the gelatin has melted.  In the bowl of a stand mixer fitted with the whisk (or in a bowl using a hand held mixer or by hand with a wire whisk), beat the cream and sugar on medium high until soft peaks form.  Drizzle in the gelatin mixture and the extract and beat until firm, but not stiff, peaks form. Spread the whipped cream mixture over the coconut custard and refrigerate the pie until ready to serve.