Coconut Pastry Cream

1 cup coconut milk 1 cup half-and-half 1 vanilla bean, split and scraped 4 egg yolks 1/2 cup sugar 1/4 cup cornstarch 2 teaspoons vanilla 1 1/2 cups coconut  whisk sugar and cornstarch together in a bowl.  Add eggs and whisk until smooth. Place coconut milk, half and half and vanilla bean in a saucepan. Heat to simmering. Ladle out about 1/3 of the liquid and stir into the egg mixture. Pour egg mixture back into saucepan and heat, stirring constantly until it boils.  Let boil for 1 minute stirring all of the time. Pour through a strainer into a bowl and stir in vanilla and coconut. Place plastic wrap over custard so that it is touching the surface. Refrigerate overnight.