Haupia Sauce Recipes

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Add extract and coconut milk and simmer until thickened.
• Cook or medium heat until it thickens. Serve warm over pancakes or crepes.

Steps:

• Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.

Steps:

• In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch hotel pan. Chill overnight. Cut into squares before serving.

Steps:

• Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

Steps:

• Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.