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1
Place the can of coconut milk in the refrigerator, turned upside down. Leave overnight.
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2
Turn the coconut milk right side up, open with a can opener and drain off the liquid. Keep the liquid for smoothies!
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3
Place the remaining coconut milk into a bowl. It should be firm. If the texture can be cut with a knife, add 2-3 tbsp of the coconut milk liquid.
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4
Beat with beaters on low until it begins to mix nicely together. There will be lumps. Turn the mixer on high and mix until smooth. May take several minutes. Add small amounts of coconut milk liquid if needed to get a smooth texture.
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5
Once beaten until creamy smooth, add vanilla.
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6
Pour about 1-2 TBSP hot water over the coconut palm sugar. Mix to dissolve. Beat into the mixture.
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7
Cook the berries until they are soft. Stir in arrowroot to thicken. Let cool.
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8
Pour off the berry liquid into the mixture and beat well.
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9
Add the yogurt and beat well.
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10
Gently fold in the berries.
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11
Prepare the Pie-crust
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12
Mix the flours and salt together
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13
Liquefy the coconut oil if it is solid and mix into the flour with a fork. You should be able to pinch the mixture and it holds together.
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14
Pat the mixture into a pie pan
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15
Bake the crust at 350 degrees for 15 min. and let cool.
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16
Pour the whipped cream and yogurt mixture into the pie crust. Place in the refrigerator for at least 2 hours. Garnish with berries and serve!
