Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
Gently press oranges and pineapple between paper towels to remove
Beat cream cheese at medium high speed of an electric mixer until
Gradually add reserved pineapple syrup and milk, beating until smooth.
Fold in 1 1/2 cups whipped topping.
Gently fold in
orange pineapple mixture and 3/4 cup coconut.
Spoon filling into
crust. Cover; freeze until firm.
Let pie stand at room temperature for 20 minutes before serving.
Dollop remaining 1 cup whipped topping on top of pie.
* How to toast coconut: Toasting coconut enhances the flavor and lightly colors the coconut
a very light golden brown color. Spread the coconut in a single
layer on a baking sheet with shallow sides. Bake at 325 degrees
F, tossing occasionally, for about 10 minutes.