Line a 23 centimeter / 9 inch pie plate with foil.
In a double boiler, melt the baking chocolate and margarine. Turn off heat and place two cups of coconut into the chocolate mixture. Press this mixture into the bottom and sides of the pie plate. Chill until firm, at least one hour. Remove the coconut crust from the pie plate, carefully peel off the foil, then return to the pie plate.
In a blender, puree the tofu until smooth. Add chocolate chips, sugar and rum extract and continue to blend until smooth. Pour the tofu mixture into the coconut crust and chill for at least 2 hours.
Before serving, garnish the pie with a little toasted coconut.