Prepare two mixing bowls. In one bowl prepare the crust by crushing the graham cracker and combining it with the coconut oil
In the second bowl, prepare the pie filling. Combine the coconut milk, condensed coconut milk, key lime juice and arrowroot powder. Sprinkle 3/4 of the key lime zest into the mixture. Heat in a saucepan until it begins to thicken about 3-5 minutes. Allow to cool completely.
Chop your fresh pineapple or drain your canned pineapple. In a food processor puree 3/4 of the pineapple. *We're saving a few extra pieces for garnish
Divide the graham cracker mixture into 4 cups. Press the crust down to make it even and compact. Layer the pureed pineapple and coconut mixture. Top with coconut whipped cream and garnish with lime zest and pineapple chunks
Refrigerate overnight for the best texture before serving
