For the crust:
Preheat oven to 350°F.
Place coconut in single layer on rimmed baking sheet. Bake for 10 to 12 minutes, stirring every few minutes, until coconut is toasted. Set aside to cool slightly.
Place flour, sugar, and salt in large mixing bowl and stir to combine. Mix in cooled coconut.
Add butter and mix with pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly, but should hold together when pinched.
Transfer mixture to 9-inch round pie plate. Press crust firmly and evenly into the bottom and up the sides of pan. Use a measuring cup, a spoon, or your fingers to press the crust into pan.
Bake 15 to 18 minutes, or until crust is golden brown. Set aside to cool completely.
For the filling:
Using electric mixer on medium speed, beat sweetened condensed milk and cream cheese until thoroughly combined and smooth. Mix in lemon zest and juice.
Place cream in separate bowl. Using electric mixer with whisk attachment, whip cream until soft peaks form.
Gently fold whipped cream into cream cheese mixture.
Transfer filling to the cooled crust and spread evenly. Chill for at least 6 hours before serving.