In a medium saucepan, combine coconut milk, half and half, sugar, cornstarch, salt and egg yolks. Stir constantly over medium heat until it comes to a boil and is thickened. Remove from heat and stir in 1 cup coconut and coconut extract. Pour into pie crust and refrigerate until cool. Preheat oven to 350. Toast 1/4 cup coconut on ungreased cookie sheet for approximately 5 minutes, stir occasionally. Remove when golden and set aside. Whipped topping: Mix heavy cream, confectioners sugar and coconut extract with electric mixer until thick and peaks form. Spread onto cooled pie. Top with toasted coconut.