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 PUDDING)
Served mostly at a Hawaiian Luau. Prep and cook times approximate. Cook time does not include chill time. This is cut into squares.
Provided by keen5
Categories Dessert
Time 30m
Yield 1 8x8 inch pan
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1145.6, Fat 72.6, SaturatedFat 64.3, Sodium 60, Carbohydrate 128.9, Fiber 0.4, Sugar 75.5, Protein 7
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.
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
HAUPIA (HAWAIIAN COCONUT PUDDING)
I got this recipe from a Hannaford "Fresh" magazine. I haven't tried it yet, but it sounds different so I thought I'd post it here.
Provided by Abbs lt3
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69.7, Sodium 1.1, Carbohydrate 17.4, Fiber 0.1, Sugar 12.5
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- 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.
- 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.
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- Place coconut milk in a small saucepan over medium heat.Meanwhile, combine sugar and cornstarch in a bowl, and add the water. Whisk until completely combined.
- When the coconut milk just starts to simmer, add the sugar/cornstarch mix, and whisk. Keep whisking until the mixture thickens and starts looking slightly translucent. This took me about 10 minutes. When you bring your whisk up, the haupia should flow off of it and you can see the trace of it for a few seconds before it "melts away".
- Pour into the 8x8 pan and allow to cool on the counter before refrigerating. Refrigerate until solid and completely cooled. If you are using the full 5 tablespoons, you should be able to pull the sides away from the pan and invert the whole thing onto a cutting board. If it seems too soft for that, just cut it while in the pan. Cut into 2 inch pieces (16 pieces total) and serve.
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