Preheat oven to 350°F (175°C).

In a food processor, pulse graham crackers, toasted coconut flakes, and sugar until fine crumbs form.

Add melted butter and mix until the mixture resembles wet sand.

Press the mixture firmly into a 9.5-inch pie pan, covering the bottom and sides evenly.

Bake for 10 minutes, then let it cool completely before adding the filling.

In a large bowl, whisk together egg yolks, milk, heavy cream, sugar, and coconut extract until smooth.

Pour the mixture into a saucepan over medium heat.

Gradually whisk in cornstarch and a pinch of salt, continuing to stir until the mixture thickens, about 3-5 minutes.

Once the pudding is thick and large bubbles form, remove from heat.

Stir in white chocolate and butter until fully melted and smooth, ensuring a velvety consistency.

Pour the pudding into the cooled pie crust, smoothing the top with a spatula.

Cover with plastic wrap, pressing it directly onto the pudding’s surface to prevent skin from forming.

Refrigerate for at least 4 hours or overnight for the best texture and flavor.

Before serving, top with a generous layer of whipped cream, spreading it evenly over the surface.

Sprinkle toasted coconut flakes and white chocolate shavings on top for added texture and flavor.

For an extra indulgent touch, drizzle with caramel sauce or a sprinkle of sea salt.

Slice and serve chilled for a refreshing, creamy treat.