Grease a 13x9x2 pan (metal or glass). Line with parchment (my paper extended up two sides of the pan). Grease again and set aside.

Process the wafers in a food processor until finely ground. Add the sugar and process until combined. Add the warm, melted butter and process until combined, again, scraping down the bowl of the processor as needed.

Transfer the finely ground wafers to the prepared pan and using your hands (or the back of a one cup dry measuring cup) press the wafer crumbs down into the bottom of the pan, creating a solid, flat block of crumbs covering the entire bottom of the pan. Place in the freezer for at least an hour.

In a medium to large pot, combine the sugar, cornstarch, and salt, and whisk until combined. Add the milk and heavy cream, and whisk again, then add the coconut milk and whisk. Add the beaten eggs and whisk. Add the shredded coconut and whisk a final time to ensure all of the ingredients are incorporated.

Transfer the pot to the stovetop and cook the pudding on medium to medium high heat, whisking constantly, until the mixture thickens up considerably and bubbles begin spurting up all over the pudding's surface. This can take up to 25 minutes, give or take.

Once the mixture bubbles, continue whisking for a minute or so more, and remove the pot from the heat. Add the butter and the two extracts, and whisk until combined.

Remove the frozen crust from the freezer, and pour the pudding over the crust, using a rubber spatula to scrape the pudding from the pot. Use an offset spatula to smooth the pudding surface and cover it with a sheet of plastic wrap (the wrap should touch the pudding's surface) and place in the fridge for 2 to 4 hours (3 might be the golden number — essentially your pudding will be cold to the touch and quite firm when it is ready).

After your pie has fully set up in the fridge, combine the cream, confectioners' sugar and extract in the bowl of a stand mixer, fitted with the whisk attachment, and whisk on medium to medium-high speed, until the cream is quite stiff (obviously you do not want to curdle your cream, or turn it into butter, but it is okay to whisk it just a tad more than you might think necessary).

Remove the plastic wrap from the pudding and cover its surface with the whipped cream, using an offset spatula to smooth the cream into an even layer. Sprinkle the toasted coconut on top of the cream and using a sharp paring knife, or something larger, and a spatula, cut the pie into squares and serve. The pie will keep in the refrigerator, wrapped loosely in plastic wrap, for up to 3 days.