Mix 1 ½ cups graham cracker crumbs and ⅓ cup butter until the crumbs are evenly moist.
Press on the bottom and sides of a 9-inch tart pan with a removable bottom.
Lightly brush with egg white.
Bake for 5-7 minutes or until light, golden brown. Set aside and turn the oven off.
In a medium saucepan stir ½ cup condensed milk, 3 tablespoons cornstarch and 1 ½ cups grapefruit juice until well combined. Cook on medium heat until thick and bubbly.
Lower the heat and add the 3 egg yolks. Stir constantly to avoid scrambling the eggs. Bring to a light boil. Cook and stir for another 2 minutes.
Remove from heat and add the 6 tablespoons of butter until melted. Add a pinch of salt and give the mixture one final stir.
Strain the mixture through a fine mesh sieve into the prepared crust.
Cover loosely with aluminum foil and chill for at least 6 hours or until set.
Top with toasted coconut and almonds and serve cold.