Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, shredded coconut, sugar, and butter. Blend until the mix resembles coarse crumbs. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for about 20 minutes, or until golden brown, then cool completely on a wire rack.

In a medium saucepan, whisk together coconut milk, sugar, and egg yolks over medium heat. Stir continuously until thickened, about 8 to 10 minutes. Remove from heat and stir in vanilla extract. Let cool to room temperature.

Pour the cooled pastry cream into the prepared crust. Spread evenly using a spatula. Cover the pie with plastic wrap, pressing it directly onto the cream. Refrigerate for at least 4 hours, or until fully set.

Toast coconut flakes in a dry skillet over medium heat, stirring constantly for about 3 to 5 minutes, until browned. Allow to cool before sprinkling generously over the pie.

Slice the pie into wedges and serve chilled, optionally with whipped cream or mint leaves.