In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.