For crust, in a food processor bowl, combine 1/2 cup almonds and the 3 tablespoons sugar. Cover and process until almonds are finely ground. Add bread and process until mixture resembles fine crumbs.
Gradually add melted butter and process just until combined. Pat mixture into bottom and up sides of a 9-inch round tart pan with a removable bottom. Cover and chill until filling is ready.
For the filling, in a small saucepan, combine cream, coconut milk, and the 2/3 cup sugar. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for about 15 minutes or until reduced to 1 cup (watch carefully as mixture foams), stirring frequently.
Pour into a large bowl and stir in 2-1/2 cups of the coconut, the remaining 1/2 cup almonds, egg yolks, and vanilla.
Set the tart pan on a baking sheet and spoon filling into crust. Bake in a 350 degree oven for 30 to 35 minutes or until filling is set and top is lightly browned. Cool on a wire rack. Cover and chill up to 4 hours for easier cutting.
To serve, cut tart into wedges. Spoon creme fraiche or a mixture of sour cream and milk over chilled or room-temperature wedges of the pie. Sprinkle with the toasted coconut. Makes 10 servings.
To toast coconut, spread evenly on a baking sheet. Heat in a 350 degree oven for 7 to 10 minutes, stirring occasionally.