Heat oven to 350°F. Spread 1 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 15 minutes. In small bowl, mix toasted coconut and caramel topping.
Meanwhile, in small microwavable bowl, microwave frosting on High 15 seconds or until smooth and creamy. Stir in coffee until well blended. Set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sweetened condensed milk, scraping bowl occasionally until smooth. Add remaining 1/2 cup coconut and pudding mix; beat on low speed until well blended.
To assemble, spoon 1 1/2 teaspoons of the toasted coconut mixture into each of 12 (4 oz) glasses. Top with 3 tablespoons of the coconut cream cheese mixture, 1 teaspoon of the toasted coconut mixture and remaining coconut cream cheese mixture.
Top each with about 2 teaspoons frosting mixture; sprinkle with remaining toasted coconut mixture. Refrigerate 1 hour. Store in refrigerator.