In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners. Bake the crusts for about 8 minutes. Transfer the pan to a wire rack and let cool.
Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.
Add the sugar and continue mixing until combined. Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.
Pour the filling into the crusts, dividing it evenly among each liner. Bake until the filling is set, 15 to 18 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.