Spread the coconut on a lined baking sheet and then put it in an oven at 325°F / 165°C. Let the coconut toast about 5 minutes. You may need less time if you use shredded coconut rather than flaked coconut. Make sure shuffle the coconut while toasting and avoid it burning. Toasting enhances the flavor, but is not absolutely necessary. Put the coconut aside.

Pour the milk, coconut milk, raw can sugar, tapioca flour (or cornstarch) and salt in a pot over a stove on medium heat.

Stir the mixture in the pot as it cooks about 5 minutes or until it starts to boil on the edges. Remove from heat.

In a separate bowl, whisk the egg yolks together.

Add about 1/2 cup (120 ml) of the hot milk mixture slowly into the egg yolks as you continue stirring in order to temper the eggs.

Take the egg yolk mixture and slowly mix it into the hot milk mixture while stirring.

Return the combined mixture onto the stove over a medium heat. Continue cooking while stirring about 5 minutes or until the mixture thickens and begins to bubble.

Remove from the heat. If you want an extra smooth consistency, you can pass the pudding through a fine strainer. This step is not absolutely necessary and I would skip it.

Add the vanilla and about 2/3 of the toasted coconut. (Reserve the remaining 1/3 for putting on top of the dessert servings). Mix gently.

Pour the pudding into a large serving bowl or into smaller individual serving bowls. Cover with plastic wrap to avoid a crust forming on top. Since the pudding is hot, there is usually some condensation that develops on the inside of the plastic wrap so don't worry.

Let the pudding cool down before putting it into the refrigerator to chill. If you put it immediately into the refrigerator there will be more condensation. Leave to chill a few hours or a couple days. (I've served it after about 90 minutes and it was slightly warm yet very tasty!)

Make sure the heavy cream you use is very cold. Pour the heavy cream into a metal or glass bowl. Use an electric mixer (preferably) to whip up the cream. As the cream starts to develop some volume, add the sugar as you continue to mix. Mix until soft peaks form.

When you are ready to serve the Coconut Cream Pudding, let your inspiration guide you. I've given you some suggestions above and it is up to you whether you'd like to assemble the servings with bits of pastry crust on the bottom, with chocolate or almond shavings along with the remaining toasted coconut on top, or with whipped cream (in addition to the other options or on its own). You can also mix in some Ladyfingers or macaroons or even mix in the whipped cream into the pudding to give a more airy finish.

Serve and enjoy!