Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate.
Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.
Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add 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.
Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired.
Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.