(American-Hawaiian coconut pudding)
4 to 6 servings
- Coconut milk -- 1 1/2 cups, or 1 (12-ounce) can
- Water or milk -- 3/4 cup
- Sugar -- 6 tablespoons
- Cornstarch -- 1/4 cup
- Add all the ingredients to a medium-sized saucepan and whisk until smooth. Add a little more sugar for sweeter haupia if you like.
- Set the saucepan over medium-low heat, whisking constantly as it comes to a simmer. The mixture will thicken considerably and should have a silky sheen.
- Pour into an 8x8-inch baking dish and chill until firm.
- Cut into 2-inch squares and serve.
- Tembleque (Puerto Rico): Use all coconut milk and add 1/2 teaspoon of vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.
- For serving, top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts if you like.
- This dish will always be better if made with fresh coconut milk.
- Haupia is traditionally made with arrowroot starch (pia) instead of cornstarch. Substitute an equal amount of arrowroot for the cornstarch.