1 cup water
1/2 cup coconut cream
1 cup white sugar
1 (3 ounce) package instant coconut cream pudding mix
2 teaspoons lemon zest
1 cup all-purpose flour
1/2 cup milk
1/2 cup shortening
In a large bowl, combine water, coconut cream, sugar, pudding mix, lemon zest and flour. Mix until well blended and adjust to taste.
Prepare the crust by placing coconut cream in sheet pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly. Place whipped cream in the center of the pudding and gently spread over coconut cream.
Cool completely.