Wash the oranges and pare the zest from the oranges with a vegetable peeler. Put the pared zest into a saucepan with milk and bring to a boil. Remove from heat. Let it sit for 1 hour. Strain the orange/milk liquid into a 2 cup glass measuring cup and chill in refrigerator until very cold, about 1 hour. Prepare the graham cracker crust while waiting for the orange liquid to cool.
Add milk to the cooled orange peel liquid to make it the measurement of the milk in the instructions. Mix the filling according to package directions. Fold 1/2 cup flaked coconut into the mixture and pour into the crust. Chill as directed.
Before serving, sprinkle a small amount of coconut on the top and decorate with small wedges of one of the oranges by peeling the pared orange and slicing it crosswise in 1/4" slices. Cut small wedges along the membrane lines.