We trip over haupia so easily in Hawaii, it's easy to forget what a distinctive dessert it is.Technically, haupia is coconut pudding, but it has the firmness and slice-ability of gelatin. This, plus its cool, clean taste, makes it a natural palate-cleanser after a heavy Hawaiian meal.
Two recipes follow. The first is the usual approach to haupia, using coconut milk and cornstarch. The second is billed as an "easy haupia," using gelatin to firm up the milk.
Both cook up light, sweet and refreshing, but with different textures. The first is creamy and would make a nice filling for a cream puff; the second is more like Jell-O and would work cubed and served with fruit like a Chinese almond float.
[ed. note. Can also be used to make macadamia/haupia torts and chocolate/haupia pie]
Traditional
3 cups coconut milk
1/2 cup sugar
Dash salt
1/2 cup cornstarch
Combine coconut milk with sugar and salt over medium heat in a saucepan. Slowly add cornstarch while stirring. Continue to cook and stir until thickened, making sure to scrape the bottom of the pan to prevent burning. Pour into an ungreased 9-inch square pan. Cool slightly, then refrigerate until chilled and firm, about 1 hour.
Easy Haupia
1 13.5-ounce can coconut milk
3/4 cup sugar
3 envelopes unflavored gelatin
1/2 cup water
1 cup milk
Combine coconut milk and sugar in a pan and stir over low heat until sugar dissolves.
Sprinkle gelatin over water and let stand 1 minute.
Add gelatin mixture and milk to the coconut milk. Cook, stirring, until gelatin dissolves. Pour into an ungreased 8-inch square pan. Refrigerate until firm, about 2 hours.
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