Total Calories: 588
In a medium saucepan, combine first 5 ingredients and bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and the vanilla. Pour into pie shell and chill for at least 2 hours. Whip cream together with powdered sugar until thick and spread on top of pie. Toast remaining 1/4 cup of coconut and sprinkle on top of cake.
To toast coconut just spread on a cookie sheet and broil it until lightly browned. Keep an eye on it.
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