Reserve 2 tablespoons toasted coconut.
Combine remaining coconut and melted butter in bowl. Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Refrigerate 15 minutes.
Combine pudding mix and milk in bowl. Prepare according to package directions. Gently stir whipped cream and sugar into pudding. Pour into coconut crust. Sprinkle top with remaining coconut. Refrigerate at least 4 hours or until set.
- To toast coconut, place coconut onto ungreased baking sheet. Bake at 350°F, stirring occasionally, 8-10 minutes or until light golden brown. Remove from baking sheet. Cool completely.
- If you don’t have a springform pan, use 9-inch pie pan instead.