Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined.

Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.

In a medium saucepan, bring coconut milk, whole milk, ½ cup sugar, and salt to simmer over medium-high heat, stirring occasionally.

Whisk yolks, cornstarch and 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually pour 1 cup hot milk mixture into egg yolk mixture; whisk well to combine. Whisking constantly, gradually add yolk mixture to milk in saucepan.

Whisking constantly, cook until it begins to boil and thicken.

Remove from heat and whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Stir in coconut. Pour hot filling into cooled pie crust and smooth surface; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

Just before serving, beat cream, 2 tablespoons sugar and ½ tsp vanilla with electric mixer until soft peaks form, 1 ½-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.