To make your crust, preheat the oven to 350 degrees Fahrenheit

Add the cheerios to a food processor and pulse until you get a rough powder

Add in the sugar and coconut oil and pulse again until evenly combined

Pour the mixture into a pie dish and press down firmly so the crust is even throughout

Bake in the oven for 10 minutes

When crust is finished cooking, let cool on countertop until room temperature

Next, to make your filling add the full fat canned coconut milk to a stovetop pan over medium heat. Once the coconut milk starts to simmer add the lemon juice, sugar and arrowroot powder and whisk all ingredients together. Arrowroot may start to clump at first, but keep whisking, until everything is smooth

Transfer to a bowl and place in the fridge for 10-15 minutes

After the crust and filling have cooled, pour your filling on top of the crust and place in the fridge for 20-30 minutes

Then add fruit as a topping! I’m using blueberries, kiwis and raspberries and decorating in a circular pattern. You can use any fruit you prefer and get creative with how you decorate!