Start the water, salt and coconut to boil in a 3 quart pot.

Put 2 cups granola in a blender and grind.

Add 1-4 Tbsp water or juice or juice concentrate—just enough to allow the crust to be pressed in place and hold together.

Mix well and press in the bottom of your 9”x13” casserole dish.

Mix the cold water and the cornmeal. Pour into the boiling water and whisk to remove lumps.

Stir and cook for a few minutes until thickened.

Stir in the sugar and vanilla.

Blend in the blender until smooth. Do in batches if the blender is small.

Pour on top of the granola crust.

Chill to firm before adding the fruit topping or add the toppings when serving.

Drain the pineapple, reserving the juice.

Mix the pineapple juice, cornstarch and orange juice concentrate in a small pot. Stir well to remove lumps.

Heat and stir until thickened, about 3-5 minutes.

Remove from the heat and stir in the pineapple.

Spread evenly onto the firmed pudding. Chill again.