Heat oven to 400 degrees F. Fit pastry into a 9-inch pie plate. Prick with fork several times then bake crust at 400 degrees F for 18 minutes or until lightly browned; place on wire rack to cool completely.
Whisk together sugar, cornstarch and salt in a medium-size saucepan.
Gradually whisk in milk and coconut milk. Whisk in egg yolks and coconut extract. Place over medium heat and cook for about 9 minutes, stirring occasionally, or until bubbles form. Reduce heat to low and cook 3 more minutes or until thickened.
Pour custard into cooled crust and smooth top. Cover and place in refrigerator for at least 4 hours or overnight. Sprinkle with toasted coconut and serve.
