Use a pre-baked pie crust or bake your own. Let it cool completely before adding the filling. A cool crust helps the filling set better and keeps the texture firm and crisp.

In a saucepan, add whole milk and coconut milk. Warm it on medium heat. Do not boil. Stir gently to avoid burning the milk at the bottom.

In a bowl, combine sugar, cornstarch, and salt. This mixture thickens the custard. Mix well so there are no lumps. Smooth texture is very important here.

Add egg yolks to the dry mixture. Whisk until smooth and creamy. This step helps create a rich custard base. Make sure everything blends well.

Slowly pour warm milk into the egg mixture. Whisk constantly while pouring. This prevents eggs from scrambling and keeps the mixture silky smooth.

Pour everything back into the saucepan. Cook on medium heat. Stir continuously until thick. It should coat the back of a spoon nicely.

Remove from heat. Add butter, vanilla extract, and shredded coconut. Stir until butter melts fully. The smell at this stage is amazing.

Pour the custard into the prepared pie crust. Spread evenly with a spatula. Smooth the top for a clean and pretty finish.

Cover the pie with plastic wrap. Place it in the fridge for at least 4 hours. This helps the filling set properly and hold its shape.

Before serving, add whipped cream on top. Sprinkle toasted coconut flakes. This adds texture and makes the pie look beautiful.