Preheat the oven to 325ºF. Spread the coconut in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes, or until golden brown. Using oven mitts, remove from the oven and let cool.

Transfer 1 cup of toasted coconut to a blender. Add 2 cups of milk, the evaporated milk, coconut cream, sugar, vanilla, cornstarch, and salt. Blend until smooth.

Pour the blended mixture into a large pot with the remaining 4 cups of milk. Bring to a simmer over medium heat, stirring continuously. Keep the temperature steady—don’t let it boil. Lower the heat if needed and cook until thickened, about 10 minutes. Remove from heat.

Spoon a little atole onto a flat plate. Run the rim of a mug through it, then dip into the reserved toasted coconut to coat the rim. Fill the mug with warm atole and enjoy.