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
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.