3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil
In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into a large pie pan and refrigerate.
2 TBSP coconut oil
8 dates (small to medium)
1/3 Cup non-dairy cream cheese
1 Cup strawberries
Blend or process all ingredients until completely blended. Pour into crust and refrigerate. This is fairly soft and silky. If I wanted to stiffen it up a bit I'd add another TBSP coconut oil, 2 more dates and use 1/2 cup non-dairy cream cheese. I don't think that will mess with the flavor.
1 can of full fat coconut milk (pre-chilled)
1/2 Cup crushed and drained/pressed dry canned pineapple
1 TBSP maple syrup
(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.
Garnish: Toasted coconut. Spread 1/2 cup coconut out in a pan. Place in a 350 oven for 6 minutes, check and stir, if not golden, place back in the oven for an additional 2-5 minutes.
Additional pineapple and strawberry slices.
Return to the refrigerator and let the pie set up at least for an hour before serving. Overnight is better.