Coconut pie shell(9-inch/23cm):
1 1/2 cups dried coconut, shredded
1 cup water

Peach filling:
1 cup peaches, peeled and chopped
1/3 cup unsweetened orange juice
2 tablespoons grated orange rind
3 egg whites
1 envelope plain gelatin
1 cup plain nonfat yogurt
6-8 teaspoons stevia

1 peach, peeled and quartered
6 cherries, pitted and halved
1. Combine coconut with water.
2. Let stand for 10 minutes.
3. Drain and squeeze with your hands but leave coconut a little moist.
4. Spread coconut into a non-stick 9-inch/23cm plate and pat against bottom and sides of plate. For a thicker pie crust you can use up to 2 cups dried coconut.
5. Bake in a preheated 350 F/175 C oven for about 10-15 minutes, or until coconut is tinged with brown.
6. In saucepan combine chopped peaches, orange juice, and orange rind.
7. Beat egg whites with yogurt and gelatin and add to peaches. >br>8. Add stevia and cook over medium heat about 10 minutes, stirring constantly, until thickened; do not let mixture boil.
9. Pour filling into coconut pie shell.
10. Chill until firm.
11. To serve: garnish with peaches and cherries.