Over MEDIUM heat, bring to a simmer the half and half, coconut milk, sugar and salt in a medium saucepan. Remove from heat and let it stand for 15 minutes.
In a small bowl, whisk the egg YOLKS. Then, whisk in the cornstarch. Add 2 tablespoons of the warmed milk mixture at a time to gradually temper the eggs, using up to 10 tablespoons.
Whisk it into the rest of the milk mixture in the saucepan. Stir in the cubed butter and extracts. Return mixture to MEDIUM heat for 6-10 minutes, whisking frequently. Mixture should be custard-like and 165°F to make sure eggs are fully cooked.
Stir in 3/4 cup of the toasted coconut until equally distributed. Pour into the cooled pie crust and level out to the crust.
Cover with a piece of plastic wrap and chill in the rerigerator for about 4 hours.