Preheat your oven according to the package instructions for the mini pie crusts. Arrange the crusts in a muffin tin for support, then bake them until they're golden and crisp, typically around 10-12 minutes. Let them cool completely on a wire rack while you make the filling.

In a medium saucepan, whisk together 2 cups of milk, egg yolks, cornstarch, sugar, and salt until smooth. Place over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.

Remove from heat and stir in the remaining milk, sweetened shredded coconut, and vanilla extract until well incorporated and the coconut is evenly distributed.

Pour the warm coconut mixture into each cooled mini pie crust, filling them generously. Place them in the refrigerator for at least 2 hours to set.

In a mixing bowl, beat the heavy whipping cream with sugar and a splash of vanilla extract until soft peaks form, about 2-4 minutes.

Top each mini Coconut Cream Pie with a generous dollop of whipped cream and sprinkle toasted coconut before serving.