Preheat oven to 350°F. Grease a 9-inch springform pan or pie plate. Set aside,

Place the cookies in a food processor and pulse until all of the cookies are pulverized into crumbs. You should have about 2 cups of crumbs.

In a medium bowl, mix together the cookie crumbs and the melted butter. Press the crumbs into the bottom of the prepared pan, pressing the crumbs up the sides. Crumbs should come at least ½ inch up the sides if using a springform pan.

Bake the crust for 8 minutes. Allow to cool.

In a small bowl, whisk together ¼ cup of the whole milk with the cornstarch. Set aside.

In a medium saucepan, whisk together the remaining whole milk, coconut milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.

While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.

Remove from the heat and whisk in the butter and vanilla. Fold in 1 cup of the toasted coconut.

Fill the prepared crust with the coconut pudding mixture. If you have any filling leftover, simply pour it into a bowl and chill to enjoy as pudding later.

Let the filled crust cool before refrigerating for several hours, until completely chilled.

Before serving, remove the sides of the springform pan (if using), top with homemade whipped cream or thawed whipped topping, and garnish with the remaining toasted coconut.