Pudding

1. In a small medium saucepan, melt the butter over medium heat.
2. Whisk in the dark brown sugar and cook, stirring until melted and bubbly.
3. Gradually add in the heavy cream and stir over low heat until the sugar is dissolved.
4. Whisk in the milk and salt.
5. Remove from the heat and set aside until lukewarm.

Gelatin

1. Pour the 2 tablespoons of Kona Coffee into a small bowl and sprinkle the gelatin over the top, do not stir.
2. Set aside to let the gelatin bloom.
3. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup Kona Coffee.
4. Stir the cornstarch mixture into the pudding mixture.
5. Cook, stirring constantly, over medium-high heat until the mixture thickens.
6. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minutes.
7. Remove from the heat and stir in the gelatin mixture and vanilla.
8. Whisk until smooth.
9. Pour into a prepared tart crust or piecrust.
10. Cover the surface of the pudding with plastic wrap and store in the refrigerator.

White Chocolate Silk

1. Melt chocolate over a double broiler.
2. In a mixing bowl beat butter until light and fluffy.
3. Slowly add the sugar and beat until pale white.
4. Drizzle in white chocolate and add eggs one at a time.
5. Beat on high speed for 3 minutes for each egg addition.
6. Spread white chocolate filling over the top of the Kona Coffee pudding and allow to chill for 3 hours or until set.
7. Serve with fresh whipped cream and chocolate shavings.