Preheat oven to 400°F.

Combine toasted coconut and melted margarine or butter.

Press the coconut mixture onto the bottom and sides of a 9-inch pie plate to form the crust.

Bake the crust for 4 to 5 minutes until lightly golden.

Let the crust cool completely.

In a large mixer bowl, beat the softened cream cheese until fluffy.

Gradually beat in the sweetened condensed milk until smooth.

Add the thawed orange juice concentrate and mix well.

Stir in the well-drained crushed pineapple, grated orange rind, and yellow food coloring (if desired).

Gently fold in the thawed nondairy whipped topping until well combined.

Pour the filling into the cooled pie crust.

Chill the pie in the refrigerator for at least 3 hours, or until set.

Garnish as desired before serving.

Refrigerate any leftovers to maintain freshness.