>I confess; this is an old recipe. It’s a modification of a traditional recipe for Haupia; which is a very firm coconut pudding. It’s also a cheater recipe because I use a pre-made graham cracker crust. This is my stand by recipe for when I have to make a dessert but I don’t feel like doing any baking.
2 cups coconut milk
1 cup almond, soy, or hemp milk (do not use coconut or rice milks)
6 tablespoons sugar
5 tablespoons cornstarch
1/4 t vanilla
1/4 t coconut extract (optional)
1/2 c frozen blueberries
1/4 c unsweetened shredded coconut
Shake your coconut milk well before you start to make sure the fat and the water that have separated in the can are well combined before you start.
Pour one cup of coconut milk, cornstarch, sugar and extracts into a pan over low heat. Stir constantly until the mixture begins to thicken.Add remaining milks and continue stiring until mixture becomes very thick and hard to stir.
Pour into pie crust and sprinkle the top with frozen blueberries and shredded coconut. The heat will cause juices from the blueberries to spread through the coconut mixture. Chill for at least 6 hours or until completely firm.