1. Prepare and blind bake a flaky pie crust until golden brown, then let it cool completely.
2. In a saucepan, combine coconut milk, heavy cream, sugar, and shredded coconut, then heat over medium.
3. In a separate bowl, whisk egg yolks and slowly temper them by adding a small amount of the hot coconut mixture.
4. Gradually pour the tempered egg mixture back into the saucepan while stirring constantly.
5. Continue cooking the mixture over medium heat, stirring until it thickens into a custard-like consistency.
6. Remove from heat and add vanilla or coconut extract for extra flavor, then let it cool slightly.
7. Pour the filling into the baked pie crust, spreading it evenly.
8. Cover the pie with plastic wrap, pressing it against the filling, and refrigerate for several hours or overnight.
9. Whip heavy cream until stiff peaks form, then spread or pipe it over the chilled pie.
10. Toast shredded coconut until golden brown, then sprinkle it over the whipped cream topping.
11. Let the pie chill a bit longer for the best texture before slicing.
12. Serve and enjoy your homemade coconut cream pie!