Preheat oven to 375°F.
Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into cupcake liners. Press the mixture into the bottom so it is flat and compact.
Place the cupcake liners on a baking tray and bake for 8 - 10 minutes, or until crust is golden brown. Remove from oven and let cool completely.
In a medium saucepan, add coconut milk, half-and-half, sugar, cornstarch and egg yolks; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
Remove from heat and add butter, vanilla extract, and coconut flakes; stir until well combined and butter has completely melted.
Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
Spoon the mixture into the cupcake liners. Cover and refrigerate for about 1 hour or more if needed.
{Optional} Place a nonstick pan over medium heat with Sprinkle top of pie with lightly toasted coconut flakes before serving.