Easy Haupia Recipes

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• 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.
• Slowly pour in the cornstarch/water mixture while whisking.
• 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.
• Pour into a greased (or parchment paper lined) 8x8 pan. Let cool at room temperature for 15 minutes. Then cool in the fridge for 1-2 hours until set. Cut into squares and enjoy chilled ^_^

AUTHENTIC HAWAIIAN HAUPIA (COCONUT PUDDING)

Steps:

• Combine cornstarch and water in a small bowl. Stir until cornstarch is dissolved then set aside.
• In a medium-sized sauce pan over medium heat, combine coconut milk and sugar.
• Whisk constantly until mixture begins to simmer.
• While continuing to whisk, SLOWLY pour in the water/cornstarch mixture until it thickens.
• Reduce heat to low and continue to whisk until you have a thick, pudding-like consistency (this is important, it needs to be thickened while it is heating or it won't set up).
• Pour into a greased 8"x8" baking dish* or square containers (I actually like to use my smaller glass Tupperware containers becasue the sides are more straight, making for more consistent squares).
• Allow to cool to room temperature (about 10-15 minutes) then cover and refrigerate for 2+ hours.
• When ready to serve, cut into 2" squares and serve cold.
• *Note: If serving as a custard or pudding, pour into individual serving ramekins or bowls and chill.

HAUPIA (HAWAIIAN COCONUT PUDDING)

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.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

26 EASY HAWAIIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian dish in 30 minutes or less!

HAUPIA CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.

HAUPIA RECIPE

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.

EASY HAUPIA

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.