Preheat electric oven to 350°F. In large bowl of electric mixer, cream butter with 1/3 cup of the sugar. Mix in flour and nuts. Press evenly into a 13 x 9 x 2-inch pan. Bake for 15 to 18 minutes or until crust is a dark golden brown; cool. In a saucepan, combine the remaining 2/3 cup sugar with the cornstarch; stir in water and coconut milk. Cook over low heat, stirring constantly until thickened. Cool and pour over crust; chill. Before serving, cover with whipped topping and sprinkle with coconut. Makes 20 servings.
Approximate Nutrient Analysis per serving:
300 calories, 21 g fat, 15 g saturated fat, 25 mg cholesterol, 75 mg sodium, 28 g carbohydrate, 1 g fiber, 13 g sugar, 3 g protein