Brush pie crust with syrup lightly on bottom, sides, and edges. Bake at 350 for about 5 to 7 minutes. Cool and refrigerate.
Mix tapioca flour with the sugar, add the coconut milk or coconut cream, vanilla bean seeds, extracts and rum. Add the eggs. Mix well. but do not beat. Add the coconut and pour into a pie shell.
Bake 350* 45 to 60 minutes. Cool and chill