Place the instant pudding mix, coconut cream, and coconut milk in a large glass jar (I used one of my large pickle jars). S
Shake for 1-2 minutes until well combined. Refrigerate until ready to use.
In a separate bowl, beat the cream cheese until fluffy. Add the chilled pudding mix** and whip until a smooth silky texture. Refrigerate until ready to use.
In a separate bowl, whip the whip cream, vanilla extract, light rum, and sweetener of choice until stiff peaks form.
Take 1/3 of the whip cream and fold into pudding mixture.
Scoop the filling into the cooled crust and spread it out evenly.
Gently scoop the remaining whip cream on top, covering the filling.
Top with remaining coconut and set in fridge to chill for 4 or more hours.