In a medium pan, whisk together the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. While whisking constantly over med-low, slowly heat the mixture through. Once it becomes steamy, turn the heat up to med/med-high and bring to a boil. Once this mixture starts to boil it will thicken up pretty quickly. Make sure to whisk constantly while it is thickening to keep the cream from burning on the bottom of the pan and to keep your cream filling lump free. Once the cream has become thick and you can see whisk lines throughout as you stir, it is ready. This takes roughly 10 minutes. Remove from heat and add the coconut and vanilla extract along with the un-toasted coconut flakes. Stir until combined. Pour the cream filling over your ganache and chill for at least 2 hours.