3 c. flaked coconut
3 tbsp. brown sugar
1/4 c. plain flour
4 tbsp. butter, melted

Combine coconut, sugar and flour. Blend in butter and press into a 10-inch pie plate. Bake at 350 degrees for 10 minutes.

Note: May use graham cracker crust instead of this mixture.

FILLING:

1 (3 1/8 oz.) pkg. vanilla instant pudding
1 (8 oz.) sour cream
1/2 tsp. vanilla flavoring
1/2 tsp. coconut flavoring
1 (8 1/4 oz.) can crushed pineapple, well drained
2 ripe bananas

Mix pudding with 1 3/4 cups milk. Add 2 tablespoons powdered sugar to sour cream and stir into pudding. Add flavorings. Fold in pineapple. Slice bananas onto coconut crust. Pour filling over bananas.

TOPPING:

1 (8 oz.) pkg. whipped topping