1 (9 inch) prepared cookie crumb crust
1 (14 ounce) can coconut cream
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 1/2 cups white sugar
1 cup milk
2 tablespoons fruit syrup
4 eggs
4 teaspoons vanilla extract
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together the cream cheese and pudding mix until smooth. Beat in the sugar, beat in milk and beat in custard. Mix in the flour mixture, then mix in the cream cheese mixture. Stir in the fruit syrup, then sprinkle the top with lemon zest.
Arrange the coconut cream on the cookie sheets with a metal spatula. Bake in a preheated oven for 10-14 minutes, or until the coconut is soft. Remove from oven and sprinkle with fruit syrup before serving.
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