In a medium saucepan over medium heat, combine coconut milk, whole milk, 1/3 cup C&H® Granulated Pure Cane Sugar and salt. Stir in the coconut flakes. Bring mixture to a simmer, then take it off the heat. Keep the stove on.
Quickly, in a separate bowl, whisk together the egg yolks and remaining 1/3 cup C&H® Granulated Pure Cane Sugar. First, whisk the flour into the warm milk mixture, then keep whisking while slowly add the egg mixture to the saucepan. Remember to constant stir to prevent the eggs from scrambling. Return saucepan to medium heat and continue whisking until mixture thickens, about 1 to 2 minutes.
Take the saucepan off the heat, stir in vanilla and butter pieces.
Pour the coconut cream filling into the cooled crust. Cover the pie with plastic wrap, pressing it down to touch the filling. Chill for at least 3 hours. When ready to serve, remove plastic wrap, garnish with whipped cream and remaining tablespoon of toasted coconut.