Place the can of full-fat coconut milk in the refrigerator overnight.
In a food processor, pulse granola with the coconut oil, until fine crumbs form. Transfer the granola mixture to a 9-inch pie pan and, using your hands, gently press it evenly onto the bottom and way up the sides of the pie pan. Refrigerate until firm, about 15 minutes.
While the crust refrigerates, carefully scoop out the solid white portion (or the coconut cream) from the top of the can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
Add the vanilla and maple syrup to the coconut milk in the bowl, and beat with a hand mixer on high speed until soft peaks form, like whipped cream.
Carefully fold yoghurt into the whipped coconut milk, and pour the mixture into the prepared pie crust. Cover loosely with plastic wrap of waxed paper, and refrigerate until set, at least 6 hours or up to 1 day.
Just before serving, pour the jarred cherries over the yoghurt filling.
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