If desired, substitute canned coconut milk for half of the whole milk.

In a medium saucepan bring 2 ½ cups (590g) whole milk to a simmer. Remove from the heat and stir in 1 cup flaked or shredded unsweetened coconut, toasted. Cover and let steep for 30 minutes, then strain. If desired, you may leave the toasted coconut in the milk rather than straining it out. Prepare the crust and filling for Vanilla Cream Pie using the coconut-infused milk instead of plain milk. Top the cooled pie with Whipped Cream and sprinkle with ½ cup flaked or shredded unsweetened coconut, toasted.