Instructions: 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 at 325F degrees for 20 minutes. Cool on a wire rack.

Drain Boysenberries, 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.

Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds when spooned. Fold in Boysenberries. Pour into coconut shell. Refrigerate at least 4 hours or until set. Garnish with whipped cream and toasted coconut.

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