HAUPIA (HAWAIIAN COCONUT PUDDING)
This is a great traditional coconut recipe. We serve this at our family luau every year.
Provided by ANNIE HIGHTOWER
Categories Desserts Custards and Pudding Recipes
Time 5h25m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 17.9 g, Fat 14.9 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 13.2 g, Sodium 11 mg, Sugar 9.9 g
HAUPIA - HAWAIIAN COCONUT DESSERT
This is a treat that you only get at luau's in Hawaii. I found the recipe and now I make this for my family and they love it! It is just like finger jello only with coconut milk.
Provided by Leialoha Garber
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Combine ingredients in saucepan and cook over low heat stirring frequently.
- 2. Cook until the mixture thickens and come to a full boil.
- 3. Pour into an 8 inch square pan.
- 4. Chill until firm.
- 5. Cut into 9 squares. Sprinkle with coconut if desired when serving.
HAUPIA (COCONUT PUDDING DESSERT)
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h15m
Yield 8 (1/2-cup) servings
Number Of Ingredients 6
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)
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h30m
Yield 8 (1/2-cup) servings
Number Of Ingredients 5
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.
PINEAPPLE HAUPIA (COCONUT PUDDING DESSERT)
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h30m
Yield 16 (1/2-cup) servings
Number Of Ingredients 5
Steps:
- Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 1/2 cup 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.
COCONUT PUDDING (HAUPIA)
Haupia is a traditional luau dish. It's usually chilled in a rectangular cake pan, cut into squares and served on a ti leaf. This version uses ramekin dishes because it is easier to eat and we can add tropical toppings to enhance the flavor.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- In a small mixing bowl, blend cornstarch, sugar and 1/4 cup coconut milk.
- In a medium saucepan, bring remaining coconut milk to a boil. Slowly add cornstarch mixture, stirring constantly until mixture thickens. Cool.
- Add coconut and vanilla. Stir. Pour into buttered ramekin dishes and chill before serving.
- Note: For variety, you can top this dessert with crushed pineapple, chopped papaya, or chocolate sauce and chopped macadamia nuts.
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 (COCONUT PUDDING)
Haupia is a local dessert served at our luaus. This was posted by J.Fisher in 'Hawaii / South Pacific for Visitors'. Cook and prep times are estimates.
Provided by marisk
Categories Coconut
Time 2h30m
Yield 1 8x8 pan
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2707.2, Fat 104.5, SaturatedFat 96.2, Cholesterol 24.4, Sodium 322.4, Carbohydrate 438.8, Fiber 1.5, Sugar 392.6, Protein 14.7
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.
EASY HAUPIA
This is a traditional Hawaiian desert often found at luau's.
Provided by Hawaiian Deelit
Categories Desserts Custards and Pudding Recipes
Time 2h15m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 4.1 g, Fat 4 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.6 g, Sodium 14.7 mg, Sugar 2.1 g
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