Pulse together all ingredients in a food processor until sticky and finely ground.
Press into a 7" springform pan lined with parchment.
To make the batter:
Refrigerate a can of coconut milk overnight. Scoop out the solid cream into a mixing bowl and whip until light and fluffy.
Add the remaining ingredients except the coconut oil and mix again.
Melt the coconut oil and stir it in last. Taste and adjust for sweetness.
Pour the batter over the crust. Cover with foil and freeze for about 2-3 hours until set.
To make the sprinkles:
Zest your choice of fruit and mix each zest with 1-2 Tbs coconut shreds. I used 1 mandarin, 2 lemons and 1 lime. For the red sprinkles I used freeze dried raspberries. Decorate your pie and Enjoy!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!Products I used:Tip: for best results, I always recommend Thai Kitchen brand coconut milk. Other brands often fail.I made homemade cashew butter by blending 1 ½ cups of raw cashews in my food processor for about 10 minutes. Super easy.To store: Keep refrigerated for one week or frozen for 1 month. Keep tightly wrapped. Sprinkles may be stored separately to keep them firm.