Preheat oven to 350 degrees F. Stir together the first 3 ingredients and press mixture evenly into a 9 inch pie plate.
Bake at 350 for 8 minutes; remove from oven and place on a wire rack to cool completely. Beat the softened cream cheese and cream of coconut at medium speed with an electric mixer until completely smooth. Add the pudding mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust. Cover and chill 2 hours or until set.
Take 2nd coconut (1/3 cup) and place on a cookie sheet. Bake at 400 degrees F for 2 to 3 minutes just until light brown. Watch carefully, as it will toast quickly. Set aside to cool and reserve for garnishing later. When ready to serve pie, beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish with toasted coconut.
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