Haupia Pudding:

1. Place coconut milk and sweetener into a medium saucepan. Mix together 2 tablespoons of water with 2 tablespoons of cornstarch and add that to the saucepan. Add the vanilla been seeds, the half of the scraped vanilla bean pod, and a pinch of salt to the saucepan and whisk to combine. Place on the stove over medium heat, whisking constantly until the milk begins to thicken. When ready, it should be the consistency of a thick gravy (thick but pourable).
2. If making individual servings, divide the pudding immediately into 3 or 4 (4-ounce) serving dishes, cover and refrigerate for a few hours until chilled. If not, pour pudding into an airtight container and refrigerate until chilled.

Fruit Salad:

1. Combine fruit together in a medium bowl and gently toss to evenly combine. Can use your favorite fruit in place of any of the ones listed. I recommend combining the fruit just before servings as some of the berries can get mushy. Keep refrigerated until ready to use.

Toasted Coconut:

1. Place 1/4 – 1/2 cup shredded unsweetened coconut into a dry pan. Place on the stove over medium-low heat and move constantly with a heat-safe spatula or wooden spoon until the coconut is golden brown. Transfer coconut to a bowl immediately to avoid burning.

Serving:

1. To serve, top pudding with several spoonfuls of mixed fruit, mint leaves, edible flowers, and toasted coconut. Makes 3-4 servings.