Haupia Hawaiian Coconut Dessert Recipes

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 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 ^_^

AUTHENTIC HAWAIIAN HAUPIA (COCONUT PUDDING)

Steps:

• Combine cornstarch and water in a small bowl. Stir until cornstarch is dissolved then set aside.
• In a medium-sized sauce pan over medium heat, combine coconut milk and sugar.
• Whisk constantly until mixture begins to simmer.
• While continuing to whisk, SLOWLY pour in the water/cornstarch mixture until it thickens.
• Reduce heat to low and continue to whisk until you have a thick, pudding-like consistency (this is important, it needs to be thickened while it is heating or it won't set up).
• Pour into a greased 8"x8" baking dish* or square containers (I actually like to use my smaller glass Tupperware containers becasue the sides are more straight, making for more consistent squares).
• Allow to cool to room temperature (about 10-15 minutes) then cover and refrigerate for 2+ hours.
• When ready to serve, cut into 2" squares and serve cold.
• *Note: If serving as a custard or pudding, pour into individual serving ramekins or bowls and chill.

HAUPIA CAKE

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.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

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.