Butter an 8 x 8 baking dish.

Combine coconut milk, milk, and vanilla in a blender.

Blend for about 30 seconds to thoroughly combine.

Pour mixture into a medium saucepan.

Whisk in sugar and corn starch.

Heat over medium heat while whisking constantly until mixture begins to thicken.

Reduce heat to low and cook for 10 more minutes, continuously whisking.

Pour into prepared baking dish.

Gently shake back and forth to settle.

Let cool uncovered on the counter for about 10 minutes.

Cover with plastic wrap and refrigerate until firm, about an hour.

Using a sharp knife cut into 16 equal-sized squares.

Sprinkle with toasted coconut, if desired.

Serve cold.