Coconut-Chocolate Pudding:

Heat 4 cups of milk with sugar, salt, and vanilla over low heat until the mixture begins to steam.

While the mixture is heating, whisk remaining 1 cup of coconut milk with cornstarch until a smooth paste forms.

Add cornstarch mixture to hot coconut milk and cook, whisking constantly until the mixture is very thick and bubbling, about 5 to 8 minutes.

Separate the mixture into 2 bowls and stir chopped chocolate into 1 of the bowls.

Crust:

Process cookies in a food processor until they form crumbs. Add shortening and pulse a few times.

Press two-thirds of cookie mixture into an 8- x 8-inch pan. Chill the crust for 30 minutes.

Layer chocolate pudding on the bottom of the crust and sprinkle with half reserved cookie crumbs. Gently spread vanilla pudding on top of chocolate pudding and chill the pan for 15 minutes.

Chocolate Topping:

Warm melted chocolate with shortening and coffee or soy milk and pour over chilled pudding pan. Sprinkle with remaining cookie crumbs. Cover and cool in refrigerator until ready to serve. You can even freeze this dessert and the result is almost like an ice cream cake. Refrigerate, covered for up to 3 days, or freeze for 1 month.