In a large bowl combine pudding, milk, and extracts and stir until thickened.
Fold in 1 cup of sweetened flaked coconut into the pudding mixture.
Add 1 tsp vanilla and 2 tsp of powdered sugar to the whipping cream and whip until firm.
Fold half of the whipped whipping cream into pudding mixture.
Add pudding mixture into prepared crust. Top with remaining 1 cup of whipped cream and toasted coconut.
Chill for several hours over overnight. Serve chilled.
Notes
Use instant vanilla pudding mix. Add in a combination of vanilla and coconut extract. Instant pudding is different than the Cook & Serve variety of pudding. I like the flavor of using vanilla pudding with extract much better than using coconut pudding.
Always use whole milk when making pudding, you get a richer, fuller flavor.
Use sweetened coconut but you can also use unsweetened. Toast 1/4 cup of the coconut to sprinkle on top, the rest is folded in with the pudding mixture. Follow my How to Toast Coconut tutorial here.