1 c flour
2 tbsp sugar
1/4 c macadamia nuts
1/2 c butter
1 can (13.5 oz) coconut milk (shelf-stable)
1/4 c + 2 tbsp sugar
7 tbsp cornstarch
1 c water
1/2 tsp vanilla extract
1 pkg unflavored gelatin
1/4 c tap water
1 box pineapple jello
1 c boiling water
1 c cold water
Preheat toaster (or regular) oven to 350 degrees. In bowl of a food processor, combine flour, sugar, macadamia nuts, and butter. Pulse until pieces are the size of peas. Press evenly into a 8" or 9" square pan. Bake for 12 minutes. Cool. Combine cornstarch and water in a bowl. Set aside. In a small saucepan, heat coconut milk and sugar. When warm, stir in cornstarch mixture. Add vanilla and stir constantly until mixture boils and is very thick. Place pan into an ice water bath, stirring frequently to cool and to prevent skin from forming. Change ice bath as needed. When mixture is cool, spread evenly over crust and refrigerate. Sprinkle unflavored gelatin over tap water to soften. Combine pineapple jello, softened gelatin and boiling water. Stir until dissolved. Add cold water. Pour carefully over coconut layer. Chill until jello layer is firm. Cut into squares to serve.