Ingredients:

¼ C. sugar	1 ½ C. coconut milk (pe'epe'e)
¼ C. cornstarch

Combine sugar and cornstarch in a small bowl and set aside. Place pe'epe'e in a medium saucepan and cook over low heat for 4 to 5 minutes, stirring frequently. Whisk the dry ingredients into the pe'epe'e and simmer for 3 to 4 minutes, stirring frequently until the mixture thickens.

Pour pudding into 8-inch square pan and refrigerate for 2 hours, until the pudding is firm. Cut into squares and serve as a dessert.

Serves 6-8