1 (9 inch) pie crust, baked
1 (10 ounce) package frozen whipped topping, thawed
1 (13.5 ounce) can whole coconut, drained, thawed
1 (12 fluid ounce) can or bottle orange potion
1 (8 ounce) can diced pineapple with juice
Make a well in the center of the pie, pour 1/3 of of the pie filling into bottom of pie crust. Fold whipped topping over pie still inside crust. Place custard over pie filling, pressing firmly. Cover dish and refrigerate overnight to chill.
Within 2 hours, remove from refrigerator and let cool completely. Using an electric beater, beat cream of coconut, pineapple and orange until cold and spreadable. Chill, or as needed throughout the day. Garnish with coconut frosting.