Tropical Cream Pie

Directions

1. 1
   The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
2. 2
   Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
3. 3
   Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
4. 4
   Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
5. 5
   Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
6. 6
   Fold in the drained pineapple, bananas and toasted coconut.
7. 7
   Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.