For the custard, place six 4-ounce ceramic ramekins on a baking sheet. Preheat the oven to 300 F. Spread the 1/2 cup of coconut on a separate small baking sheet or cake pan. Toast in the oven, stirring occasionally, until golden brown, about 10 - 15 minutes. Remove from the oven, and increase the oven temperature to 325 F.
Place the sugar and cornstarch in a heavy 2-quart saucepan. Gradually whisk in the soy milk, making sure that the cornstarch dissolves. Whisk in the eggs and egg yolks, mixing well until they are thoroughly incorporated. Heat over medium, stirring constantly with a heat proof rubber spatula or wooden spoon, until bubbles appear. Remove from the heat and scrape the pan with the spatula, and whisk again until smooth. Return to the heat and cook for 1 minute. Remove from the heat and add the vanilla. Strain the mixture to remove any cooked egg bits and stir in the coconut. Divide the hot custard evenly in the six ramekins. Cover with plastic wrap while you prepare the meringue.
To make the meringue, place the egg whites in a dry and grease-free glass or metal bowl. Beat the egg whites on medium speed with a hand-held or free standing electric mixer until frothy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar and continue whipping the egg whites until they are stiff, but not dry.
Divide the meringue evenly over the custards, making sure you cover the entire top, adhering the meringue to the rim of the ramekin. Sprinkle with the shredded coconut. Bake 8 minutes or until lightly browned on top. Refrigerate for several hours before serving.