You'll often find this chilled coconut pudding at luaus and other festive gatherings in Hawaii. It's easy to make, and is the perfect dessert for hot weather eating. While haupia doesn't take much time to prepare, it's all about the slow and low cooking. While you may be tempted to ladle yourself a helping as soon as it's finished, haupia is best chilled and cut into small squares. Trust us, it's worth the wait.
- 1 1/2 cups coconut milk
- 1 1/2 cups whole milk
- 1 teaspoon vanilla
- 6 Tablespoons sugar
- 5 Tablespoons corn starch
- 1/4 cup toasted coconut (optional)
Butter an 8 x 8 baking dish. Add coconut milk, milk and vanilla to blender. Blend for about 30 second to thoroughly combine.
Pour mixture into a medium saucepan and whisk in sugar and corn starch. Heat over medium while whisking constantly until mixture begins to thicken. Reduce heat to low and cook for 10 more minutes, continuously whisking. Pour into prepared baking dish and gently shake back and forth to settle. Let cool uncovered on the counter for about 10 minutes then cover with plastic wrap and refrigerate until firm, about an hour.
Using a sharp knife cut into 16 equal-sized squares. Sprinkle with toasted coconut, if desired. Serve cold.
8- by 8-inch baking dish, whisk, medium saucepan