In a food processor blend all pie base ingredients into a sand-like texture that's slightly sticky
Press into a 10-inch pie pan and set in the fridge to chill.
Once the pie base is set, mix pomegranate juice and agar-agar in a saucepan and mix well.
Place over a medium-high heat and bring to a boil. Simmer for a minute or two then remove from the stove.
Leave a few minutes to cool just a little bit then pour into the set pie base and leave to set to room temperature.
Once the pomegranate jelly is set make the coconut filling.
First, crumble creamed coconut into a food processor and add water. Blend until smooth.
Meld white chocolate in a heatproof bowl over a saucepan of boiling water.
Once the chocolate is melted remove from the stove. Add coconut cream one tablespoon at a time, mixing well after each tablespoon.
Pour the cream on top of the pie and place it into the fridge to set.
Take from the fridge 30 minutes before serving.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu