Preheat oven to 350 degrees F.

To prepare crust, combine coconut and walnuts in a food processor and grind for about 10 seconds and until nuts are finely ground (but not yet flour). Transfer nuts to a small bowl and grind dates for about 10-15 seconds. Add nut mixture in with dates and process for about 30 seconds and until dates and nuts are well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Bake crust at 350 degrees F. for 8 to 10 minutes; cool completely on wire rack.

To prepare filling, place yogurt and next four ingredients (through condensed milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350 degrees F. for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours.

To prepare whipped topping, take coconut milk out of the fridge and flip it over {this allows for all of the liquid to be at the top of the can and you can easily discard of it}. Discard of liquid (you may want to use this liquid in smoothies) and scoop out the hardened milk into your chilled mixing bowl. Use chilled beaters to whip the coconut milk until it is fluffy, for a minute or two. Spoon whipped topping onto pie immediately before serving.