Meanwhile, Make the Blackberry Caramel
In a medium saucepan,combine the remaining 3/4 cup of sugar with 1/4 cup of water. Cook over moderate heat, swirling the pan and brushing down the side with a wetpastry brush, until the sugar dissolves. Cook undisturbed until an amber caramel forms, about 7 minutes. Add the blackberry cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the remaining 1 cup of blackberries; let cool to room temperature. Garnish the pie with toasted coconut, cut into wedges and serve with the blackberry caramel.