Preheat oven to 350. Mix butter, brown sugar, coconut, flour, almonds. Bake for about 15 minutes, checking after each 5 minutes. When topping is golden brown, it is done.
Mix milk, coconut pudding, vanilla pudding, cool whip.
Put half of crumb mixture in a 13X9 pan, pressing down topping. Pour pudding mixture on top. Sprinkle with remaining crumb mix. Chill in trig about 1 hour before serving.
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