Preheat your oven to 350°F (175°C). Combine unsalted butter, all-purpose flour, and salt in a bowl until it resembles coarse crumbs. Press into a pie dish and blind bake for 20-25 minutes or until golden brown. Let cool completely.

In a saucepan, combine whole milk, coconut milk, and sugar. Heat over medium, stirring until steaming but not boiling. In a separate bowl, whisk eggs and gradually mix in 1/2 cup of the hot mixture. Add back to the saucepan, whisking until thickened (2-3 minutes).

Pour the thickened custard into the cooled pie crust. Cover with plastic wrap touching the surface to prevent a skin. Cool at room temperature before refrigerating for at least 4 hours or overnight.

Make the whipped cream by whipping heavy cream until soft peaks form. Remove the plastic wrap and dollop whipped cream on top of the custard. Sprinkle with toasted coconut flakes.

Slice the pie into portions and serve chilled. Enjoy with fresh fruit or vanilla ice cream.