3/4cupscoconut creamthe solid part in a can of full fat coconut milk, or use Trader Joe's coconut cream
1/4cupcrushed pineapple with juiceI used canned.
1 1/2cupfrozen berries
1/4cupalmond milkor non-dairy milk of your choice
2tablespoonspure cane sugaror agave nectar or other sweetener of your choice
1teaspoonvanilla extract
1prepared graham cracker style pie crust
Instructions
Blend all ingredients (except the crust :D ) in a strong blender like Vitamix until it is smooth and creamy.
Pour blender contents into a 9 inch prepared pie crust. You can use the store-bought variety or make your own.
Place the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
Cut and serve!
Notes
This pie keeps well in the freezer for just 2-3 days. Make sure you cover it well, because it starts to taste freezer burned really quickly. If you are serving this pie to company, I would make it not more than 1 day in advance.