Make the Crust:

1. Preheat the oven to 350ºF (see recipe note for a no-bake option).
2. Place the vanilla wafers and shredded coconut in a food processor and process until fine crumbs form.
3. In a medium bowl, combine the cookie crumbs, sugar, and salt.
4. Melt the coconut oil in a medium pot over medium heat. Add 4 tablespoons of the melted coconut oil  to the crumb mixture. Mix together until completely combined. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted coconut oil, a tablespoon at a time. If it’s too wet, add more crumbs, a tablespoon at a time, until it’s the correct consistency.
5. Pour the crumbs into a 9-inch pie plate and press the ingredients up the sides to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack them down into an even layer.
6. Bake in the preheated oven until lightly golden and fragrant, about 10 minutes (or see notes for a no-bake option).

Make the Pudding:

1. Set a fine-mesh strainer over a medium bowl and set aside.
2. Add the sugar, cornstarch, and salt to a medium pot and whisk together. Whisk in the eggs until 
3. well combined. Whisk in the milk and coconut milk.
4. Cook over medium heat, whisking constantly and occasionally using a spatula to scrape up any thickened pudding from the edges of the pan. Cook until the pudding has thickened completely and large bubbles are forming and popping throughout and in the center, about 8 minutes.
5. Remove from the heat and immediately pour the pudding through the fine-mesh strainer into the bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of egg.
6. Whisk in the shredded coconut, cold butter,  and vanilla into the pudding until fully combined.
7. Pour the pudding into the prepared pie crust and smooth over the top. Place plastic wrap directly on the surface of the pudding to prevent skin from forming (or, if you don’t care about the thickened crust forming, skip this). Let cool to room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.

Assemble the Pie:

1. Make the whipped cream: In the bowl of an electric mixer fitted with a whisk attachment, combine the softened cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through. Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
2. Dollop the whipped cream on top of the chilled pie. Using an offset spatula, spread the cream evenly over the top of the pie, or as desired. Garnish the pie with toasted coconut flakes.
3. Serve immediately or keep chilled until ready to serve, up to 1 day.