2to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
3Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
4While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven, 375 degrees. Watch closely. Once it starts to turn golden brown, take it out! It will burn quickly!
5Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff), until completely incorporated. Put completed mixture into the pie shell. (there may be some left over)
6Top with toasted coconut. Chill at least 6 hours.