Royal Raspberry Coconut Pie

2 cups flaked coconut
2 tablespoons granulated sugar
1 tablespoon flour
2 tablespoons melted margarine
1 (10 ounce) package frozen raspberries, thawed
4 cups miniature marshmallows
Few drops red food coloring
1 cup heavy cream, whipped

Combine coconut, sugar and flour. Blend in margarine. Press into 9-inch plate. Bake at 350 degrees F for 10 minutes.

Drain raspberries, reserving 1/2 cup syrup.

Melt marshmallows with syrup in double boiler. Stir until smooth. Add red food coloring and mix well. Chill until thickened.

Mix until well blended. Fold in raspberries and whipped cream. Pour into coconut crust. Chill until firm.

Makes 6 to 8 servings.