Whisk together sugar and cornstarch in a medium sauce pot.
Slowly pour in milk and combine well.
Bring to a slight boil as mixture thickens.
Temper egg yolks so as not to have scrambled eggs!
Continue cooking and stirring for approximately 1 minute. Allow mixture to thicken.
Remove from heat and stir in vanilla flavor, coconut flavor and butter. Then stir in shredded coconut.
Pour into blind baked pie crust and top with meringue (see below) and additional sprinkled coconut.
Bake at 350 degrees for 15 - 20 minutes until coconut is toasted and meringue is light golden brown.