Coconut Cream Pie

1 cup coconut milk
2 cups whole milk
3/4 cup sugar
1/4 cup corn starch
4 eggs, separated
3 cups fresh coconut
1tsp. Vanilla
4 T. Butter
Combine the milks, sugar and cornstarch in a heavy-bottomed medium-sized pot. Gently heat; temper the egg yolks and whisk until the custard thickens. Remove the custard and add butter, coconut and vanilla-stir and refrigerate.
After the custard cools completely pour into a baked pie shell.
Make a merengue by whisking the egg whites w 1/4 cup powdered sugar and top the pie. Bake briefly until the meringue browns.
Serve.