Baking spray
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can coconut milk
4 large eggs
1 ½ cups sweetened, flaked coconut, divided
6 tablespoons unsalted butter, at room temperature
½ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Preheat the oven to 350F, and spray a 9-inch pie dish with baking spray.
In a large mixing bowl, combine the sweetened condensed milk, coconut milk, eggs, 1 cup of the shredded coconut, butter, flour, vanilla and salt, and beat the mixture with an electric mixer. Transfer the the mixture to the prepared baking dish.
Bake for 50 to 60 minutes, until the custard is mostly set in the center. Let the pie cool to room temperature on a wire rack. Once cool, transfer to the refrigerator, and chill for at least 4 hours, until the custard is completely set.
Sprinkle the remaining ½ cup of coconut over the top just before serving.
Serve chilled, cut into wedges.