In a large pot, bring the cranberries and water to a boil, mashing the cranberries continuously (I used a potato masher). Once the berries have been thoroughly mashed and are soft, remove them from the heat.
Add the salt, sugar, orange juice, orange zest, and coconut milk. Stir until combined. Pour the cranberry mixture into a food processor or blender and blend until smooth.
Remove the cranberry mixture from the food processor or blender and stir in the shredded coconut. Pour the mixture into the unbaked pie crust and spread it out evenly.
Bake for 35-40 minutes. Cool before cutting and serving! Store leftovers in the fridge.