Zest the lime, set aside the zest.
In a mixing bowl, add the coconut milk. Use an electric mixer to whisk up the coconut milk until smooth (to reincorporate the cream into the milk) and frothy. Add the juice from the lime, half the lime zest, and the instant pudding and beat 2 minutes. Cover bowl and put to chill in the fridge for at least an hour.
Preheat oven to 400F.
Lay out the puff pasty. Using a 3-1/2 inch biscuit cutter, cut out circles of puff pastry. Use a 2-1/2 inch biscuit cutter to then score each puff pastry circle, pressing down but not going completely through. This will create a "lid" to be removed after the pastry is cooked.
Cook the prepared pastry rounds at 400F for 15 minutes or until puffed and golden.
Remove from the oven and gently use a vvery sharp paring knife to pry off the pastry lids. You can then use a spoon or mini kitchen press to finish off each "cup" of the puff pastry to hold the filling. Allow the pastry to cool completely.
Load the coconut lime filling into a large ziploc bag. Snip a corner off, and pipe the filling into the pastry cups. Top each tart with a dollop of Reddi-wip® and sprinkling of fresh lime zest. Yields: 30 tarts.