In a medium saucepan, combine half and half, canned coconut milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly for about 10-15 minutes until thickens to about the consistency of mayonnaise.
Remove from heat. Stir in the toasted coconut, coconut extract and vanilla. Pour into your pre-baked pie shell. Chill 2-4 hours.
While pie is chilling make the whipped topping by incorporating all the ingredients and following the whipping instructions on the Dream Whip package. Top with toasted coconut and serve.
**Even better if chilled a few more hours.
To toast the coconut: Line a sheet pan with parchment paper and spread the coconut out and bake at 350 for 5-7 minutes or until golden brown. Stir occassionally. Take caution when opening the oven to not look directly in the oven as to not burn your eyes.