Preheat your oven to 350 degrees. Take an 8x8 glass dish, line it with foil, spray it with cooking spray, and set it aside.

If your can of coconut milk is chunky and not smooth, heat it for a few minutes to get it smooth. Measure out 1 cup of it, and then add 2 TB of brown sugar and mix. Let this cool in the fridge while you make the rest.

Take your half cup of vegan butter and melt it. While that's melting, take a medium-sized bowl and crush your 1.5 cups of graham crackers into small crumbs. Add your melted vegan butter to the graham crackers and mix until combined. Take that mixture and press it into the bottom of the prepared pan. Press it in evenly and firmly into the bottom of the pan and set it aside.

Take your chocolate chips, chopped walnuts, and coconut and pour it on top of the crust. You can either layer it or mix it; it's up to you. Then take your coconut milk and pour it over the top evenly. It will look very liquidy, don't panic; it will bake up just fine.

Bake in the preheated oven for 30-35 minutes. Mine took 34, it won't look totally set and still have some jiggle, but it will firm up when it's cooling on the counter. Let cool on the counter for an hour and then place in the fridge to continue firming. It will take a few hours to be firm enough to cut.