Heat oven to 350°
Spread 1 cup coconut on a baking sheet lined with parchment paper.
Bake for 8 to 10 minutes. Watch coconut carefully.
Remove from oven, set aside to cool.
Combine all crust ingredients, firmly press into bottom and up sides of a 9-inch pie plate.
Bake at 350° for 12 minutes or until lightly browned.
Let cool completely.
Make Custard Filling
Pour coconut milk and half & half into a liquid measuring cup. Add egg yolks and whisk together. Set aside.
Add sugar and cornstarch to a heavy saucepan over medium low heat. Whisk egg and milk mixture together, slowly begin to add to the sugar/cornstarch mixture, whisking constantly. Bring custard mixture to a boil. Continue stirring constantly with a spoon. Boil 1 minute. Remove from heat, add butter, coconut, vanilla and salt. Stir well. Pour custard filling into cooled coconut cookie crust. Cover pie loosely with saran wrap. Refrigerate 30 minutes or until custard is set.
Make Whipped Cream
Chill a large glass bowl and beaters from an electric mixer in the refrigerator for 1 hour.
Pour chilled whipping cream into chilled bowl.
Beat until soft peaks form. Add sugar and coconut extract if using. Beat until stiff peaks form.
Serve slices of pie with coconut whipped cream and toasted coconut.