In a medium saucepan, combine whole milk, coconut milk, granulated sugar, cornstarch, egg yolks, and a pinch of salt. Whisk until smooth and cook over medium heat, stirring continuously for about 8-10 minutes until thickened.

Remove from heat and stir in vanilla extract and sweetened shredded coconut. Allow to cool slightly before pouring into the prepared graham cracker crust.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream over the set filling and sprinkle toasted coconut on top. Slice and serve.