Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Arrange the coconuts on a baking tray.
Bake for approximately five minutes, stirring regularly, in a preheated oven, or until golden brown.
In a medium saucepan, stir together half-and-half, sugar, flour, eggs, and salt. Over low heat, bring to a boil and whisk continually until the mixture thickens and coats the back of a wooden spoon, which should take around 15 minutes.
After taking the pan from the heat, mix in 3/4 cup of the toasted coconut and the vanilla; save the remaining toasted coconut to decorate the pie.
Fill pie shell with custard, then refrigerate for 4 hours or until set.
Add the saved toasted coconut and the whipped topping on top.
