In a large bowl, add ground graham crumbs, sugar, non-dairy margarine, and coconut flakes.
Mix with a fork until well combined.
Press graham cracker mixture onto bottom and up the sides of a 9-inch pie plate.
Sprinkle macadamia nuts onto bottom of crust.
Bake at 350ºF for 8-12 minutes, or until edges begin to brown lightly.
Let cool to room temperature before adding filling.
To make filling:
Preheat oven to 425ºF.
Arrange pineapple on a large, rimmed baking sheet.
Stir together the non-dairy margarine and light brown sugar. Brush over pineapple slices.
Bake, turning once, 25-35 minutes, or until pineapple slices begin to brown slightly and caramelize.
Remove from oven. Let cool while preparing filling.
In a small bowl, sprinkle gelatin over ½ cup coconut milk. Let sit for 5 minutes. Microwave for 15-20 seconds, or until gelatin is dissolved. Stir to mix well. Set aside.
In a large bowl, add remaining ½ cup coconut milk, sugar, rum extract, and coconut-milk gelatin mixture.
Dice pineapples. Add roasted pineapple to coconut filling; stir until well combined.
Pour filling into crust lined pie plate.
Refrigerate 5-6 hours or until completely set.
When ready to serve, top pie with coconut flakes and macadamia nuts.
Notes
For a tropical twist, serve pie with a scoop of Passionate-Mango frozen dessert on the side.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tiki-tiki-roasted-pineapple-coconut-pie