Heat oven to 425°F.
Mix crumbs, butter, honey and 1 tablespoon sugar in bowl. Press into of 10-inch round pie plate.
Bake crust in 425°F oven 10 to 11 minutes, until slightly golden around edges. Remove wire rack; let cool.
Mix remaining 3 tablespoons sugar, cornstarch and gelatin in saucepan. Stir in coconut water. Cook over medium heat until thickened, clear and bubbly, 8 minutes. Stir in extract. Let cool to room temperature, about 15 minutes.
Once cooled, fold in topping. Spread filling evenly in prepared pie shell. Garnish with toasted coconut. Refrigerate 2 hours or until set.