Crackling Coconut Cream Pie

3 tablespoons cornstarch
1/4 teaspoon salt
1 2/3 cups water
1 can regular or low fat sweetened condensed milk
4 egg yolks
1/2 cup sweetened, flaked coconut, toasted
1 teaspoon vanilla extract
1 (9-inch) frozen deep dish pie shell, baked and cooled
2 to 3 cups whipped cream (optional)
Additional toasted coconut (optional)
Mango coulis/sauce (optional)

Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours.

Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.