1 can coconut milk
2 c. sugar
2 c. cornstarch
1 can evaporated milk
7 c. water
1/4 c. split yellow peas

Boil peas and let drain. Mix coconut milk with cornstarch, then evaporated milk with 1 cup of water. Stir well and put aside.

In a medium saucepan, heat to a boil 6 cups of water; stir in 2 cups of sugar.

Add coconut milk and cornstarch mixture; stir for 10 minutes. After the mixture begins to bubble, close lid and cook over low heat for 10 minutes.

Refrigerate.