haupia
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 Haupia and berries. Hawaii meets California |
Haupia is the default dessert at any luau. Its texture is halfway between jello and pudding. I had been using a starter packet but found that the texture to be too solid--more like jello. I was aiming for softer and creamier.
This would be *awesome* as a filling for a layer cake and definitely the right texture for sweet potato haupia pie.
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Toss the sugar, cornstarch and salt in a pot and mix it together. Shake the can of coconut milk really well and then pour it into the pot. Cook on low and do not stop stirring. When the mixture comes to a boil, it will thicken very quickly.
When this happens, pour the rapidly thickening mixture into an 8 x 8 or smaller pan. Let cool, cover with Saran Wrap and cool completely in the fridge.
NOTE:
1) The original recipe specified 2 1/2 cups of coconut milk. However, 1 can of coconut milk is slightly less than 2 1/2 cups. No matter how I scaled the math, using 2 1/2 cups would leave a lot of extra coconut milk. So I didn't and it worked out just fine.
2) Haupia will keep for a few days but is perishable and should be kept in the fridge. If you use it as a cake filling, store the cake in the fridge.
When this happens, pour the rapidly thickening mixture into an 8 x 8 or smaller pan. Let cool, cover with Saran Wrap and cool completely in the fridge.
NOTE:
1) The original recipe specified 2 1/2 cups of coconut milk. However, 1 can of coconut milk is slightly less than 2 1/2 cups. No matter how I scaled the math, using 2 1/2 cups would leave a lot of extra coconut milk. So I didn't and it worked out just fine.
2) Haupia will keep for a few days but is perishable and should be kept in the fridge. If you use it as a cake filling, store the cake in the fridge.
