French Coconut Raspberry Pie

Name: French Coconut Raspberry Pie
Ingredients: 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie; 1/2 cup raspberries for the pie filling; 1/2 cup granulated sugar – plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie; 1-1/2 tablespoon AP flour; 1 cup coconut milk - light or full fat; 2 large eggs - beaten; 1 teaspoon vanilla extract; 4 tablespoons salted butter, melted; 35 Raspberries – for the circumference of the pie; A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell; Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time