Step 1

Preheat oven to 350 degrees F.

Step 2

Roll dough into a rectangular shape and fit to a 9x13 inch baking dish.

Step 3

Crimp edges and pierce the bottom of the dough with a fork to prevent rising. Bake for 10-12 minutes or until golden brown. Set aside to cool.

Step 4

In a heavy bottom saucepan, add milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until mixture has thickened to a pudding consistency. Do not let the mixture boil.

Step 5

Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.

Step 6

Spoon filling into the pie crust and cool at room temperature for about 12 minutes. Cover tightly and refrigerate for 3 hours or until set.

Step 7

In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form.

Step 8

Spread whipped cream on top of the coconut filling and sprinkle with the remaining toasted coconut flakes.