In a large saucepan, combine egg yolks, coconut milk, half & half, sugar, and cornstarch.
Whisk until well-blended.
Bring mixture to a boil over medium heat, whisking constantly.
Reduce heat to medium-low and cook 4 minutes more, whisking vigorously.
Remove from heat; stir in vanilla, almond, and half of the toasted coconut.
Pour filling into cooled crust; place saran wrap or wax paper directly on filling.
Refrigerate 3 hours or until firm.