Preheat your oven to 350°F (175°C) and prepare an 11x7-inch baking dish with non-stick spray.

In a medium bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the baking dish and bake for 10-15 minutes until golden.

In a separate bowl, whisk egg yolks, cornstarch, salt, and a splash of milk until smooth. Heat the remaining milk with sugar until simmering, then combine with the egg mixture and return to heat, stirring until thick.

Stir in sweetened shredded coconut and vanilla extract into the thickened custard. Pour the custard over the cooled graham cracker crust.

Cover and refrigerate for at least 2-3 hours until the custard is set.

In a bowl, whip the heavy cream with sugar and vanilla until stiff peaks form.

Spread the whipped cream over the set custard layer and sprinkle with toasted coconut flakes.

Slice and serve chilled.