Coconut Cream Pie

1 9 inch prepared pie crust of choice
1 (5.25 ounce) box of vanilla instant pudding
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container nondairy whipped topping
                   
1. In a large bowl, combine the pudding mix and milk until
   the pudding mixture thickens. Fold 1 cup of coconut and
   half of the nondairy whipped topping into the pudding.
   Pour the combination into the prepared pie crust. 
2. Spread the remainder of the nondairy whipped topping
   on top of the pie. Sprinkle with the remainder of the
   coconut. 
3. Refrigerate, and serve chilled.