In a blender or food processor, combine all the ingredients for the crust, and pulse about 3-4 times to combine. Press the crust evenly into a 9 inch springform pan, making sure there was about a 1/2 inch of crust pressed onto the side of the pan as well. Cover with plastic and chill in the fridge. 

 In a small saucepan, combine the lime juice, lime zest, coconut cream, arrowroot, maple syrup and coconut oil. Stir constantly over medium-low heat until the arrowroot begins to thicken. Continue to cook the mixture until it is very thick and pudding like. Remove from the heat, cover and chill thoroughly.

 When the crust is firm and the curd is thoroughly chilled, spread the curd into the crust, taking care not to overfill the crust. Feel free to top with fresh fruit or just serve sprinkled with toasted coconut.