In a double boiler or non-stick pot, combine Coco Lopez, evaporated milk, butter, flour, salt, and cornstarch.

Cook over medium heat, stirring constantly until the mixture begins to thicken.

Remove from heat and whisk in the egg yolks one at a time, ensuring each is fully incorporated.

Add vanilla, coconut, and food coloring (if using) to the mixture.

Return to heat and continue cooking until very thick, about 2-3 minutes more.

Pour the thickened mixture into the prepared pie crust.

Allow the pie to cool completely at room temperature, then refrigerate for at least 30 minutes.

Before serving, spread Cool Whip evenly over the top of the pie.

Sprinkle toasted coconut over the Cool Whip topping.