In a bowl, whisk together half and half and egg yolks.In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. After a few minutes you will notice it has thickened.
Take the saucepan off the heat and stir in milk, coconut, coconut extract and salt. Stir well. Stir in both the coconut and vanilla extract and the coconut. Then spread pudding mixture over crust. Allow to cool for a few minutes.
you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in powdered sugar and then vanilla
Mix until whipped cream forms soft peaks. Then spread whipped cream over chilled pie filling and top with browned coconut. Refrigerate until set, about 2 hours. Cut into bars.
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