1 tablespoon plus 3/4 teaspoon unflavored gelatin (about 1 1/3 packets)
Scant 2/3 cup frozen (thawed) pineapple juice concentrate
1 15- or 16-ounce can cream of coconut, such as Loco Lopez brand (do not use coconut milk)
1 1/2 tablespoons light or dark rum, preferably coconut flavored, optional
1 1/3 cups heavy (whipping) cream, well chilled
1 9-inch by 1 1/2-inch (not deep-dish) fully baked pastry pie shell or baked graham cracker pie crust
1 1/2 cups sweetened shredded or flaked coconut, toasted,* optional garnish
You can ready the pastry shell using the pie crust recipe accompanying the Maple Custard Pie in my Recipe Archives. Pre-bake the shell exactly as directed, except continue baking until it is a pleasing golden color and cool it completely before filling.