Split Pea Coconut Pudding

6 oz. yellow split peas
1 lb. granulated sugar
5 cups water
1/2 cup evaporated milk
1 can (14 oz.) coconut milk
6 oz. cornstarch

Pick over and wash split peas. Place in a saucepan and cover with water. Bring to a boil, then turn down heat and simmer until tender but still firm, about 30 minutes. Drain and cool.
Combine sugar and water in a large saucepan. Heat until boiling.
Meanwhile, whisk together evaporated milk, coconut milk and cornstarch until smooth.
When syrup comes to a boil, pour in cornstarch mixture while stirring constantly.
Stir vigorously until mixture bubbles and thickens.
Stir in cooked split peas.
Pour into a chillled 9" by 13" dish or other molds. Cool to room temperature then refrigerate until cold.
Cut into squares or run a knife around edge of mold and unmold onto a platter.

Makes 24 servings