Haupia Hawaiian Coconut Finger Pudding Food

HAUPIA (HAWAIIAN COCONUT PUDDING)

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 ^_^

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
• Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.

HAUPIA - HAWAIIAN COCONUT FINGER PUDDING

Steps:

• 1. Mix two cups water with cornstarch. Set aside. Bring coconut milk, sugar and remaining water to a rolling boil on high heat. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
• 2. When mixture is smooth and thick pour into a clean baking tray. Cool to room temperature, then chill until cold.
• 3. Once completely chilled solid, cut into 1-inch squares or larger. Serve on ti leaf lined trays

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Combine all ingredients in saucepan.
• Stir over medium heat until thickened.
• Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning.
• Pour into 8x8 inch dish and chill until set.
• Cut haupia into squares.
• NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Lightly spray an 8x8-inch baking pan with cooking spray.
• In a large saucepan, bring coconut milk to a gentle boil.
• In a small mixing bowl, whisk sugar, cornstarch, water, and vanilla until smooth and lump free.
• Whisk cornstarch mixture into hot coconut milk. Cook pudding pver medium heat, stirring very frequently with a silicone spatular or a wooden spoon for about 20 min, until pudding has thickened enough to pull away from sides of pan when it's being stirred. Remove pan from heat and scrape pudding into prepared baking pan. Let cool at room temperature for 10-15 min, then refrigerate until thoroughly chilled, at least 2 hours.
• If desired, toast sweetened flaked coconut in a small skillet set over med-high heat. Stir frequently and remove from heat when golden brown and fragrant, 2-5 minutes. Set aside until ready to serve dessert.
• To serve, cut chilled haupia into 12 squares using a sharp knife. Lift individual squares onto dessert plates. If desired, top each square with diced pineaple and toasted coconut.

COCONUT PUDDING TRIANGLES (HAUPIA)

Steps:

• Preheat oven to 325°F Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
• Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
• In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved.Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.
• Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

HAUPIA (COCONUT PUDDING)

Steps:

• Pour one cup of coconut milk into a saucepan lover low heat.
• Combine sugar and cornstarch stirring into coconut milk, continuing on low heat stirring consistently until thickened.
• Add remaining coconut milk and whole milk and continue to heat until thickened.
• Pour into 8 inch square pan and chill until firm.
• Slice to desired size just before serving.