Preheat oven to 350 degrees. Grease an 8x8-inch baking pan. Set aside.
Place the graham crackers in a food processor; pulse until you have crumbs with no large pieces remaining. Measure out 1 1/4 cups of crumbs; place into a medium bowl.
Pulse the 1/4 cup of coconut in the processor until the long pieces are cut into small pieces. Place in the bowl with the graham cracker crumbs. Add in the melted butter and sugar, stirring until well combined. Pat into the bottom of the prepared baking dish and bake for 10-11 minutes, or until set and just golden around the edges.
Make the filling:
Add the remaining 1/4 cup of coconut to the food processor, pulsing as before.
Add all of the filling ingredients to a large bowl, stirring until well combined. Pour into the prepared crust. Bake for 15 minutes, or until set and the center has just a slight jiggle when gently shaken.
Cool to room temperature then chill for at least 1 hour before cutting and serving.