For topping: 2 cups homemade whipped cream or thawed whipped topping
Combine the half and half, coconut milk, beaten eggs, sugar, flour and salt in a medium sauce pan over low heat. Scrape the insides of the vanilla bean into the mixture and toss the bean in.
Bring to LIGHT simmer, stirring constantly being careful to not let it burn. Once it's reached a light simmer, cook for 2 more minutes or until it has turned into a custard/pudding. Taste it to make sure it's done.
Remove pan from heat, remove the vanilla bean pod and stir in 1 cup of coconut. Pour into baked pie shell. Chill until firm, at least 4 hours (or overnight).
Top with whipped cream and toasted coconut before serving. Add white chocolate shavings if desired.
Toasted coconut: Preheat oven to 300°F. Place 1/2 cup coconut onto a baking sheet. Bake for 5 minutes, or until golden brown. Toss halfway. Want to make it even easier and skip the homemade filling? Use 2 boxes (3.4 ounce) instant pudding mix with 3 1/2 cups milk and follow the direction on the box. Then mix in the coconut and add the toasted coconut once in the pie shell.