1 In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake in a 325° oven for 20 minutes. Cool on a wire rack.
2 Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4 cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir until gelatin is dissolved. Remove from heat.
3 Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or until set. If desired, garnish with whipped cream and toasted coconut.