In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.
Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup milk and cornstarch until well blended.
In another small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar.
Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract; stir until well blended.
Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
Top with whipped cream and the toasted coconut.
Store in an airtight container in the refrigerator.
