Mix pudding mix with 1 1/2 cups cold milk until incorporated. Fold in coconut extract, 1 1/2 cups of coconut and 1/2 the container of softened whipped topping. Pour into pie shell( I use a springform pan)and top with remaining whipped topping. Spinkle the remaining 1/2 cup coconut over the top. Cover and refrigerate for 2 hours or more.