preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
When cool enough to handle, reserve 1 tbls for topping --.
Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
Transfer to a bowl, add sugar and melted butter, toss.
Place crumbs in pie plate and form.
Bake 22 minutes and cool on rack.
Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.