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In a saucepan over medium heat, combine coconut milk, whole milk, sugar, shredded coconut, cornstarch, and salt. Whisk until smooth.
Cook until it starts to thicken, then slowly whisk in egg yolks. Stir constantly for 2–3 minutes.
Remove from heat, stir in butter and vanilla. Let cool slightly.
Pour filling into your prepared crust and smooth the top.
Chill for at least 4 hours or overnight until set.
Top with whipped cream and sprinkle with toasted coconut before serving.
🍴 Tip: Toast your coconut in a dry pan on low heat for a minute or two—it brings out the flavor beautifully!
