Coconut Cream Pie Dip

In a medium sauce pan, combine sugar and cornstarch, then stir in the half and half along with the egg yolks; whisk until well combined.
Bring the mixture to a boil over medium heat, whisking constantly; reduce the heat and simmer the pudding for 1 minute, then remove from the burner.
Stir in the butter, 1 1/2 cups of the toasted coconut, and the vanilla.
Pour the prepared pudding into a serving bowl, covering it with plastic wrap, pressing it down directly onto the surface of pudding to prevent a film from forming on top; cool completely.
Once the pudding has fully cooled, gently fold in the whipped topping. Place the prepared dip into a serving bowl; sprinkle the top with the remaining 1/4 cup toasted coconut. Serve with your favorite dippers on the side.