In a saucepan, add the butter, whole milk and coconut milk. Place over medium heat on the stove and let the butter melt into the milks.

In a separate bowl add in the sugar, cornstarch and eggs. Use a hand mixer to blend together for about 5 minutes until it becomes slightly paler.

Once the milk mixture is melted together, slowly add into the egg mixture.

Temper the milk into the eggs, whisking while you pour into the bowl.

Whisk until completely combined and then pour this back into the saucepan.

Place over medium heat and stir constantly until a thick pudding is formed. This will take about 6-7 minutes.

Pour into a heat safe bowl and add the salt and vanilla extract. Whisk together until combined. Cover with plastic wrap, touching the top of the custard, so a film isn't formed.

Place in the fridge for 2 hours.

About 10 minutes before the custard is done chilling, preheat the oven to 425 degrees Fahrenheit.

Place the pie crust slab in the pie pan and form into the bottom and edges of the dish.

Bake for 10-12 minutes until golden brown, then remove and let cool.

Remove the custard filling from the fridge and fold in the sweetened shredded coconut.

In another bowl add the heavy cream, powdered sugar and vanilla extract. Whip together with a hand mixer until stiff peaks have formed.

Pour the whipped cream topping onto the custard layer and spread evenly.

Top with extra toasted shredded coconut for garnish and chill in the refrigerator for another 2 hours.

Cut, serve and enjoy!