First, prepare the sweetened condensed milk. Pour the can of full fat coconut milk in a medium nonstick pot and add in the sugar. Bring mixture to a simmer over medium heat, then turn down to low and cook slowly for about 1 hour, stirring often, until volume is reduced by half and mixture is thick and syrupy. Set aside to cool.

When ready to bake, preheat oven to 350F. Line a 9x13 dish with parchment or foil.

In a medium bowl, combine the melted vegan butter and crushed Nairn's cookies, then pour into the prepared pan and press down to form a crust.

Sprinkle on most of the chocolate chips, coconut chips, caramel chips, and nuts. Pour your cooled off condensed coconut milk over the top of everything, then sprinkle on the remaining toppings (they stay prettier on top of the coconut milk!!)

Bake in preheated oven about 35-40 minutes, until golden brown and the sweetened condensed milk is hot and bubbly. Let cool COMPLETELY before slicing. Trust me. Enjoy!