In a food processor, Unsweetened Shredded Coconut (3/4 cup) and Old Fashioned Rolled Oats (3/4 cup) to fine crumbs. Add Shelled Pistachios (3/4 cup) and blend until mixture looks like dry sand.
Add Maple Syrup (2 tablespoon) and Coconut Oil (1 1/2 tablespoon) and blend for a few seconds. The mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment.
Add Coconut Butter (1 cup), Lime Juice (1/4 cup), Maple Syrup (1/2 cup), Full-Fat Coconut Milk (1 can), Pure Vanilla Extract (1 1/2 teaspoon) and Salt (1 pinch) to a high-speed blender, and blend until smooth and creamy.
Transfer 2/3 of the mixture out of the blender to a bowl. To the blender, add Fresh Strawberry (2 cup), Fresh Raspberries (1/2 cup) (if using), and remaining Coconut Butter (1/2 cup) blend with remaining mixture until smooth and creamy.
Alternate layers of the strawberry and vanilla cream on top of the crust.
Refrigerate for at least 8 hours.
Cut with a sharp knife. Serve garnished with more berries and pistachios if desired. Enjoy!