Pour the sugar, cornstarch and salt into a pot. Whisk to combine. Add the egg yolks and heavy cream and whisk until well combined. Add the coconut cream and mix well.

Set the pot to medium-high heat and whisk constantly for 5-10 minutes, until the mixture has thickened and is bubbling.

Pour the pudding through a sieve, then add the vanilla extract, coconut extract and butter, whisking until well combined.

Press a sheet of plastic wrap onto the surface of the pudding and place in the fridge until chilled, about 3 hours.

Divide the pudding into 3 bowls. Dye one bowl light blue and one bowl dark blue.

Dollop the black candy melts onto a plate lined with parchment paper, creating shark fins. Transfer the tray to the freezer until the candy melts have fully set, about 10 minutes.

Place all 3 colors of pudding in piping bags fitted with round tips. Pipe a dark blue layer, light blue layer, then white layer into tall glasses. Top with some whipped cream and a shark fin chocolate. Enjoy!