Whisk the flour, sugar, and salt. Cut in the cold butter until pea-sized pieces remain. Add ice water one tablespoon at a time, mixing just until the dough holds together.

Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Roll it into an approximately 12-inch circle, fit it into a 9-inch pie plate, crimp the edges, and chill for another 15–30 minutes.

Heat the oven to 425°F (220°C). Line the crust with parchment and pie weights or dried beans, bake for 15 minutes, then remove the weights and parchment. Reduce the oven to 375°F (190°C) and bake for another 5–7 minutes, until lightly golden; cool completely.

Toast the garnish coconut on a baking sheet at 325–350°F (165–175°C) for about 5–8 minutes, stirring once or twice, until golden. Watch closely because coconut browns quickly.

Whisk the sugar, cornstarch, and salt in a saucepan. Whisk in the coconut milk and whole milk, then cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.

Whisk a small amount of the hot milk mixture into the egg yolks. Gradually whisk the yolk mixture back into the saucepan.

Cook for about 1–2 minutes after the custard returns to a gentle bubble, whisking constantly. Remove from the heat and stir in the butter and vanilla, then fold in the shredded coconut.

Pour the hot custard into the cooled crust. Press plastic wrap directly against the surface and refrigerate for at least 4 hours, preferably overnight.

Beat the cold heavy cream, confectioners' sugar, and vanilla until medium-stiff peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut.