1 (1 ounce) package instant coconut cream pudding mix
1/2 cup coconut milk
1 egg
1 1/2 tablespoons lemon juice
1 cup confectioners' sugar
1 teaspoon orange zest
1/8 teaspoon salt
In a medium bowl, mix together the pudding mix, coconut milk, egg, lemon juice, sugar and salt. Mix well.
Set aside.
Roll another layer of pastry up and roll into a small circular shape. Place mixture on the bottom of a 9 inch springform pan. Spread top layer with remaining pastry to tightly seal edges and cut pastry to fit inside pan.
Bake in preheated oven for 35 to 45 minutes, to caramelize. Cool completely. Cut into squares and store at room temperature.