This cool and refreshing treat is a traditional coconut milk based dessert often found at luaus and other local gatherings in Hawaii. Although often referred to as a type of pudding, the consistency of this dessert is similar to jello and is usually served in squares.
- 2 Cans of Coconut Milk
- 10 Tablespoons White Sugar
- 10 Tablespoons Cornstarch
- 1 1/2 Cups Water
- 9 x 12 pan
- Medium pot
- Wooden Spoon
- Combine sugar and cornstarch in bowl. Then add the water and mix.
- Pour the coconut milk into the pot.
- Add the cornstarch, sugar and water mixture to the coconut milk in the pot.
- Cook on medium high heat. Stir frequently.
- When it boils, stir continuously or it will scorch for one minute and then remove pot from heat. It will thicken quickly during this time.
- Pour into 9 x 12 pan. Let cool until firm. You can refrigerate it when it cools a bit. Keep refrigerated until use and refrigerate any leftovers.
- Cut with cookie cutters to make fun shapes.
Chocolate Haupia Pie (copycat Ted's Bakery in Hawaii)
Having grown up in Hawaii, Chocolate Haupia pie was a wonderful treat and especially the one from Ted's Bakery. I searched online to see if I could find a copy cat recipe so I could share this dessert with my kids. Here is our version of this favorite recipe.
- 1 9 inch shortbread pie crust (premade or use your favorite recipe)
- 1 can coconut milk 14 ounces (Mendonca brand is our favorite)
- 1 cup milk
- 1/2 cup sugar
- 1 cup water
- 1/2 cup cornstarch
- 1 1/4 cup semi-sweet chocolate chips
For the Whipped Topping
- 1 1/2 cup whipping cream
- 1/4 cup sugar or to taste
- In a medium saucepan, combine milk, sugar, and coconut milk. Heat to a boil, stirring occasionally.
- Meanwhile, combine cornstarch and water and whisk to fully combine.
- Once coconut milk is boiling, reduce to a simmer and whisk in cornstarch slurry.
- Continue to stir over low heat until mixture is thickened, to the consistency of pudding.
- Melt chocolate chips a chocolate double boiler or in a microwave safe bowl in the microwave (make sure to stir occasionally so it doesn't burn).
- Divide coconut mixture evenly into two bowls and stir chocolate in to one.
- Spread chocolate mixture onto the bottom of the pie shell and smooth out with a spatula. Note that we did it opposite but it worked out fine.
- Top with the other half of the coconut mixture and smooth out. Refrigerate until cool for at least 2 hours.
- Before serving, whip the cream with sugar and layer on the pies. You can use a pastry bag with tip to make a fancy pattern or you could just use Cool Whip if you prefer.