For crust, heat oats in shallow baking pan in preheated moderate oven (350 F.) about 10 minutes. Combine oats, coconut, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 23 cm pie plate. Chill. For filling, spread half of the ice cream in pie shell. Drizzle with 2 tablespoons of the orange juice concentrate. Repeat layers once. Sprinkle with toasted coconut. Freeze until firm.