1- Gather and prepare all ingredients, ensuring coconut milk and shredded coconut are ready. Preheat the oven to 350°F (175°C) if baking the crust.

2- Bake the crust to a golden-brown color and let it cool completely. This step is crucial for avoiding a soggy base.

3- In a saucepan, combine sugar, cornstarch, coconut milk, half-and-half, and salt. Whisk over medium heat until the mixture thickens, about 8-10 minutes. Remember to temper the egg yolks here by slowly adding some hot mixture to them before stirring back in.

4- Remove from heat and stir in shredded coconut, vanilla extract, and optional coconut extract. For vegan options, use plant-based substitutes to keep it creamy.

5- Pour the filling into the cooled pie crust evenly, smoothing the top for a nice finish.

6- Chill the pie in the refrigerator for at least 3 hours or overnight to set completely.

7- Prepare the whipped cream topping separately by whipping the heavy cream, sugar, and vanilla extract until fluffy, then spread it over the set pie. Finally, garnish with your choice of coconut additions.