Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.

Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.

Bring the mixture to a boil. It will come to a bubble and start to thicken.

Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.

Add the vanilla and the toasted coconut to the custard.

Pour the coconut custard into the cooled pie shell.

Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.

Take the pie out, and garnish with whipped cream and toasted coconut.