3/4 cups + 2 Tbsp. soy milk
3/4 cups sugar
4 tsp. cornstarch
1/2 cup vegan margarine
2 cups graham cracker crumbs
2 cups vegan chocolate chunks
1 cup roasted macadamia nuts, chopped
1 to 2 cups sweetened shredded coconut
Bring the 3/4 cups of soy milk to a boil in a small sauce pan over medium heat. Meanwhile, combine the 2 Tbsp. of soy milk and cornstarch to form a paste. When the soy milk starts to bubble, add the sugar and the paste. Lower the heat and stir constantly for five to ten minutes, until the mixture thickens. Set aside to cool.
Preheat the oven to 350 degrees. Melt the margarine in a baking dish in the oven while it’s heating.
Remove the melted margarine from the oven and mix in the graham cracker crumbs with your fingertips. Press the crust into the bottom of the pan, and bake for five to ten minutes, or until it’s toasty brown.
Remove the crust from the oven and sprinkle the chocolate chunks and macadamia nuts over it evenly. Drizzle the sweetened condensed soy milk over the whole thing, then cover the top with a layer of shredded coconut.
Bake for about 20 minutes, or until the coconut is crispy and brown on top. Allow to cool completely before cutting and serving.