Prepare the crust: Heat oven to 350°F.
Add the Biscoff cookies and sea salt to a food processor and pulse until finely ground. Add the toasted coconut and pulse until combined. Be careful not to overprocess—you are not looking for the crust to resemble a flour texture, more like almond meal. Using the bottom of a measuring cup or a flat-bottomed glass, press the crust mixture firmly into the bottom and up the sides of the pie dish, using your fingers to assist as needed. Bake for 12 minutes, or until the crust darkens slightly in color.Prepare the coconut cream filling: Combine the 1 can of coconut milk, coconut beverage, cornstarch, sugar, and 2 to 4 tablespoons rum in a medium saucepan. Whisk the mixture until the cornstarch is dissolved.
Pour the filling into the cooled pie crust and spread into an even layer with the spatula. Cover with plastic wrap, pressing it lightly to touch the surface of the filling and covering the crust as well. Chill in the refrigerator for at least 7 hours, and up to 24, before serving. Place the 2 cans of coconut milk for the whipped cream in the refrigerator, too.
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