1 (7 oz.) pkg. shredded coconut
3/4 c. vanilla wafer crumbs (about 20 cookies)
3/4 c. softened butter
3 c. milk
1 c. sugar
1/3 c. cocoa powder
1/3 c. cornstarch
3 tbsp. dark rum (optional)

Heat oven to 375 degrees. Toast coconut on cookie sheet, 5-10 minutes. In large bowl, combine coconut, crumbs, and 1/2 cup softened butter. Mix until well blended. Press into buttered 9-inch pie pan. Cover and chill.

In saucepan, combine milk, sugar, cocoa, and cornstarch. Bring to boil over medium heat, stirring until thick and smooth. Let boil 2 minutes. Remove from heat, stir in rum and remaining 1/4 cup butter. Pour into crust, chill at least 2 hours. Top with Cool Whip when serving.