Pulse all ingredients together in a food processor until sticky crumbles form.
Press firmly into the bottom and sides of a parchment-lined 9" cake pan or tart pan. (I place parchment on top and press with a flat measuring cup)
To make the frosting:
Add the shredded coconut to a food processor to make coconut butter by blending for about 15 minutes until liquified (stop to scrape down the sides a couple times, as needed.)
Add the remaining ingredients and blend thoroughly. (Frosting will be thin, but thickens when chilled)
Pour over crust and set in the fridge for 20-30 minutes (uncovered) to lightly set the filling.
Garnish with fruit of choice and return to the fridge for a couple of hours to firm up. When set, grab the parchment to lift pizza out of the pan. Use a pizza cutter to slice. Enjoy!
Notes
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I recommend Thai Kitchen Organic Coconut Milk.Make sure to always buy full fat coconut milk (in a can, never a carton). Save the leftover coconut water! It's very healthy and full of electrolytes. I put mine in smoothies and homemade frappuccinos. :)To Store: Keep refrigerated, loosely wrapped. Should last about 5 days, depending on which fruit you choose.I don't recommend banana, pears or apples as toppings, since they brown quickly. Freezing not recommended.