Separate eggs, placing yolks in one bowl and whites in another.

In a saucepan, thoroughly mix sugar and cornstarch to prevent lumps.

Gradually add 1 cup of milk, stirring constantly to dissolve any lumps.

Add the remaining 1 cup of milk.

Using a heavy saucepan, cook over moderately hot eye until the mixture begins to thicken.

Whisk the egg yolks well and add them to the thickened mixture.

Continue stirring and cooking until the mixture thickens further.

Remove the saucepan from the heat.

Stir in the butter until melted, then add vanilla and coconut.

Mix well to combine all ingredients.

In a clean bowl, beat the egg whites until stiff peaks form.

Gradually add 4 tablespoons of sugar to the egg whites.

Continue beating for about 30 seconds until the meringue is glossy.

Pour the coconut custard mixture into the pre-baked pie crust.

Arrange the meringue on top of the pie, spreading it evenly or creating decorative swirls.

Bake in a preheated oven until the meringue is light brown and set.