• Add the cornstarch to ¼ cup of the coconut water at the bottom of the coconut milk can and stir until dissolved.
• Add the rest of the coconut milk to a small saucepan along with the sugar and salt. Cook over medium heat until all of the sugar dissolves. Slowly stream in the cornstarch mixture while whisking and continue to cook, stirring constantly.

For soft set pudding

• Cook the mixture for just a few minutes until thickened, about 2-3 minutes.
• Pour pudding into 3 or 4 small serving cups or ramekins. Let cool to room temperature and then refrigerate to set further if desired, 1 - 2 hours.

For hard set pudding

• Cook the mixture for at least 10 minutes after adding in the cornstarch, stirring constantly. The mixture will turn more translucent and will want to stick together in one big blob.
• Line a loaf pan or a smaller container with a piece of parchment paper, allowing the ends to drape over the side of the pan. Transfer the pudding into the container, using a spatula to scrape it out if necessary. Let cool and then refrigerate to set further, 2 - 4 hours.
• Cut into blocks before serving, this could yield 8 - 10 smaller snack size portions depending on how you cut it.
• Toast the sweetened shredded coconut in a skillet over medium heat until lightly brown and fragrant. Sprinkle about 1 teaspoon over the haupia cup just before serving. You can sprinkle this on the haupia square too.