2 cups flaked coconut
1/4 cup melted butter
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
2 tablespoons orange flavored liqueur
1 (6 ounce) can unsweetened orange juice concentrate, thawed
1/3 cup light rum
1 (4 1/2 ounce) container Cool Whip, thawed
Combine coconut and butter, mixing well. Press into bottom and up sides of a 9-inch pie pan. Bake at 300 degrees F for 25 minutes. Cool.
Beat cheese until fluffy. Add milk and orange concentrate and beat until smooth. Add rum and liqueur. Fold in Cool Whip. Pour into cooled pie crust and refrigerate 6 hours.
Garnish with orange slices.