In a large bowl, combine gingersnap crumbs and granulated sugar. Add melted butter, stirring to combine. Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer.

While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice.

In another large bowl, beat cream cheese with a mixer at high speed until creamy, about 3 minutes. Add confectioners’ sugar and yogurt, beating until smooth. Add lime mixture, beating to combine. Add whipped topping and beat until mixture is smooth. Spoon mixture into prepared crust. Freeze for 4 hours. Garnish with lime slices, if desired. Cover with plastic wrap, and store in freezer for up to 1 week.