Preheat oven to 325 degrees F. Spray a 11 x 7-inch pan with non-stick spray.
In a large bowl combine the coconut and the softened butter making sure to mix it very well. I used my hands for this to make sure the butter is well incorporated.
Stir in the egg white.
Press the coconut mixture into the prepared pan.
Bake for 15-20 minutes or until the edges of the crust begin to brown.
Remove from oven and cool completely.
To make filling beat the pudding mix, lime zest and evaporated milk in a small bowl for 1 minute. Set aside.
In a large bowl beat the cream cheese and the concentrated limeade. Beat well.
Gradually add the pudding mix beating well after each addition.
Spread filling over cooled crust and refrigerate for at least 2 hours or preferably overnight.
Notes
Graham cracker or cookie crust may be substituted for the coconut crust.