In a medium sized bowl combine the ingredients until thoroughly mixed. Transfer to serving dishes. Press the crust down a bit.

In a stand mixer (or bowl with a hand mixer) combine the pudding mix and milk, whisk until well combined. Add the heavy cream, coconut extract,and flaked coconut, whisk again until light and fluffy. (you can do the two separate bowl routine but for this recipe it's not really necessary)

Pour the filling into the serving dishes.

In a stand mixer combine the heavy cream, granulated sugar, and coconut extract. Mix slowly at first (so you don't splash it all over) then gradually increase the speed to high. Mix until the whipped cream is thick. You can spoon it over top of the filling, or fill pastry bags and pipe it over top so it's a bit prettier.

Toss the toasted coconut over top. If you don't have toasted coconut it's super easy to do. Lay a thin layer of coconut on a cookie sheet, preheat oven to about 300 degrees F, pop the coconut in there and cook (stir often) for about 5 to 8 minutes. I like mine dark so it's super nutty but you can toast yours for less time. It's all about personal preference.

Pop these bad boys in the fridge to set up for about an hour, or even overnight. Whatever works for you.

Serve with a big old white chocolate and coconut loving smile!