Roll dough into a rectangular shape and fit to a 9×13 inch baking dish.
Crimp edges and pierce the bottom of the dough with a fork to prevent rising. Bake for 10-12 minutes or until golden brown. Set aside to cool.
In a heavy bottom saucepan, add milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until mixture has thickened to a pudding consistency. Do not let the mixture boil.
Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.
Spoon filling into the pie crust and cool at room temperature for about 12 minutes. Cover tightly and refrigerate for 3 hours or until set.
In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form.
Spread whipped cream on top of the coconut filling and sprinkle with the remaining toasted coconut flakes.
