For the crust

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. (If you’re using nuts, add them at this point and mix well.) Press lightly into a 13″ x 9″ baking pan.

Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

For the haupia layer

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved.

In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes).

Let cool slightly, then pour over crust. Put into the refrigerator to set for at least two hours, four or five would be ideal.

For the chocolate pudding layer

Prepare the chocolate pudding as directed. Carefully pour pudding over the haupia layer then put back into the refrigerator to set, at least 2 hours.

For the whipped cream layer

Put the cream and sugar into a mixing bowl of a stand mixer and whip to soft peaks.

Carefully spread the whipped cream over the pudding layer. Grate chocolate over the top. Refrigerate again to let the whole dessert set, ideally another 2 hours at least.

Serve in squares – as large as you want. This recipe makes a lot 🙂