Preheat oven to 350ºF.

For the crust, mix the graham cracker crumbs, brown sugar, and melted butter. Pour over to a 9" glass pie pan and pat down gently to form a crust. Bake for 6 minutes in a preheated oven. Let it cool.

For the filling, in a medium size sauce pan, whisk together corn starch, sugar and salt. Set aside.

In a mixing bowl whisk coconut milk and whole milk. Add the yolks to the milk and whisk well. Pour the milk mixture to the cornstarch mixture slowly as you whisk to combine. Bring the pan over me-low heat and cook until it thickens to become a custard-like, about 3-5 minutes.

Remove the pan from the heat, add the butter, vanilla extract, and 1 cup of coconut flakes. Stir well. Pour over to the cooled crust in a pan and smooth out. Cover the surface with a piece of plastic wrap and chill for 2 hours.

For the whipped cream, Beat the whip cream with the sugar and and corn starch (if using) in a electric mixer with a whisk attachment until the steep peak forms. Spread over the custard and chill until ready to serve.

Toast 1/2 cup of coconut flakes in a pan over med-low heat until golden and sprinkle over the pie to garnish. Serve chilled.