In a bowl, combine graham cracker crumbs, sugar, and melted butter until thoroughly mixed. Press the mixture into the bottom of 6-8 jars to form a crust.
In another bowl, whisk 2 packages of instant pudding mix with 3 cups cold milk until smooth. Let stand 2-3 minutes until it thickens.
With a fork, skim the solidified coconut cream from the chilled coconut milk’s surface, blending about 1 cup of thick coconut cream into the pudding mixture.
Stir in 1 teaspoon vanilla extract and 1 ½ cups sweetened shredded coconut. Add flaked coconut for texture.
Spoon the mixture over the crust in each jar. Chill for at least 4 hours until firm before serving.