Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)
Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
In a saucepan stir together the pineapple, mango, coconut milk and brown sugar; add the cornstarch and salt, stir. Cook over a medium low heat stirring frequently until thickened; add butter and stir in once melted.
Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
Mix together with your hands or a fork, the flour, brown sugar, butter and coconut until it is crumbly. Cover the pineapple-mango mixture with the crumb topping.
Reduce oven temperature to 350 degrees and cook for approximately 45 minutes or until the crumb topping is golden brown. Cool for 2 hours before serving. Refrigerate any leftover pie.