1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden, stirring once. Set aside.
2. In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbling.
3. In a separate bowl, lightly beat egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks, then pour back into the saucepan. Cook for 2 more minutes, stirring constantly.
4. Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut. Pour the filling into the pre-baked pie crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours.
5. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie and sprinkle with remaining toasted coconut.