Preheat oven to 350 degrees.

Combine cracker crumbs, melted coconut oil and 1 tablespoon baker's sugar together in a bowl. Mix well. Press into the bottom of a tart pan. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool while you prepare the pudding.

Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.

Heat coconut milk in a pan over medium heat just until the edges begin to bubble. Slowly whisk in 1/4 of the cornstarch mixture. Mix until dissolved, being careful of clumps. Repeat until all of the cornstarch mixture is mixed in. Continue cooking, over medium low heat until thickened , 5- 7 minutes. Do not boil. Remove from heat and stir in vanilla.

Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 - 5 hours until set.

When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.