1 3/4 c. unsweetened coconut (reserve 1/4 c.)
2 tbsp. butter, softened
1 (15 1/2 oz.) can crushed pineapple
1 tbsp. potato starch
4 kiwi fruit, peeled & sliced
1/4 c. orange marmalade
1 tbsp. water

Preheat oven to 325 degrees in a small bowl. Toss 1 1/2 cups coconut and butter together; pat mixture into 8 inch pie pan. Bake crust for 10 minutes. Remove from oven and cool.

Pour pineapple into saucepan and add potato starch. Cook over medium heat. Stir constantly until mixture has thickened. Pour pineapple mixture over crust. Top with sliced kiwi.

GLAZE:

In a small bowl, combine marmalade and water. Spread on top of kiwi slices. Top with remaining coconut. Chill and cut into wedges. Serves 6-8.