Step 1

Prepare pie crust according to blind-baking instructions of recipe.

Step 2

Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.

Step 3

Set aside to cool.

Step 4

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Step 5

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Step 6

Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Step 7

Remove from heat and add butter, coconut, vanilla and salt.

Step 8

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Step 9

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.

Step 10

When ready to serve, top with toasted coconut.