COCONUT (HAUPIA) AND CHOCOLATE PIE
This pie is a chocolate coconut lover's dream, very rich and delicious.
Provided by HOKU3
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 69.9 g, Cholesterol 63.6 mg, Fat 42.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 25.6 g, Sodium 179.1 mg, Sugar 47 g
HAUPIA CAKE
I made this cake for our Hawaiian Luau, and several times since then! It's a pretty white cake layered with haupia filling, a Hawaiian coconut pudding. If you like coconut, this cake is really nice. Not too sweet. It's a little work, but well worth it in the end. If you don't want to do the layering, just make it in a 9x13 pan and only make a half batch of the haupia filling. Please note that preparation/cooking times are approximate and don't include chilling times.
Provided by Annisette
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
- Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
- When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
- Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
- In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
- MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
- In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
- Chill the filling until it is of spreading consistency.
- ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
- Refrigerate assembled cake until set.
- Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
- Keep refrigerated until ready to serve.
- NOTE: Cooking times are approximate and do not include chilling times.
CHOCOLATE HAUPIA CAKE
Haupia cake is a traditional Hawaiian dessert made with white cake, topped with coconut (haupia) pudding and whipped cream, that my children frequently request as a special birthday dessert. My son asked me to tweak it and make it a chocolate cake instead of the usual white cake. I added chocolate to the whipping cream to...
Provided by Julie Madawi
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. Make the haupia pudding first.
- 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
- 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
- 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
- 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
- 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
- 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
- 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
- 9. Refrigerate any leftovers
15 TRADITIONAL HAWAIIAN DESSERT COLLECTION
These authentic Hawaiian desserts will be a hit at any luau-themed party! From grilled pineapple to dream cake, these easy recipes will give you a taste of island life!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Hawaiian treat in 30 minutes or less!
Nutrition Facts :
HAUPIA (HAWAIIAN COCONUT PUDDING)
Haupia is a classic Hawaiian dessert made from coconut milk, sugar, cornstarch, and water. It's like a cross between coconut jelly and pudding. Cut into square and eat chilled. Simple and refreshing!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 1h45m
Number Of Ingredients 4
Steps:
- Mix cornstarch and water in a small bowl. Mix till the cornstarch is completely dissolved. Set aside.
- In a small saucepan over medium heat, combine the whole can of coconut milk and sugar. Whisk together, and keep whisking until it's just about to boil.
- Slowly pour in the cornstarch/water mixture while whisking.
- Turn the heat to low, and keep cooking for 10-15 minutes. You'll want to stay at the stove at this whole time, and whisk pretty frequently. You'll know the haupia is ready when it gets much thicker (almost "gluey") and starts to pull away from the side of the saucepan when you whisk.
- Pour into a greased (or parchment paper lined) 8x8 pan. Let cool at room temperature for 15 minutes. Then cool in the fridge for 1-2 hours until set. Cut into squares and enjoy chilled ^_^
ROY YAMAGUCHI'S HAUPIA CAKE
This is a recipe from Roy Yamaguchi's cookbook. Haupia is coconut pudding. Here it is used as a filling and frosting on a white sponge cake. It is usually served cold and best made the day before.
Provided by Amy in Hawaii
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
- To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
- Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
- Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
- Add the flour mixture to the eggs and beat at medium-low speed until just combined.
- Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
- Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
- Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
- To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
- Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
- Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
- Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
- Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.
Nutrition Facts : Calories 540.5, Fat 28.6, SaturatedFat 23.8, Cholesterol 54.1, Sodium 83.5, Carbohydrate 70.8, Fiber 0.4, Sugar 50.3, Protein 5.3
HAUPIA CAKE
Provided by Food Network
Time 9h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
- Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
- To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
- Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.
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