Preheat oven to 350 degrees.

In a blender or food processor, crush cookies to create crumbs. Mix the melted butter with the crumbs and press into a 9 inch pie plate. Bake for 10 minutes and allow to cool.

Spread coconut into the bottom of a shallow oven safe dish and bake at 350 degrees for 7 to 10 minutes, stirring occasionally until toasted. Allow to cool.

In a bowl, beat whipping cream with powdered sugar and lemon juice until stiff peaks form. Set aside.

In a bowl, beat cream cheese and slow beat in the milk. Then add the dry pudding mix and beat for 1 minute. Fold the sour cream into the mixture. Then fold in half of the prepared whipping cream along with the lemon zest.

Spoon mixture into cooled crust. Place in fridge for 2 hours. to set. Also place remaining whipped cream in fridge until time to serve.

To serve, garnish with remaining whipped cream and toasted coconut. Serve 8.