Haupia Coconut And Chocolate Pie Recipes

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

FAVORITE CHOCOLATE HAUPIA PIE

Steps:

• Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.

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 ^_^

CHOCOLATE HAUPIA (COCONUT) PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 15 minutes, or until golden brown.
• Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water.
• Bring coconut mixture to a boil.
• Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted.
• Reserve 1/2 of the coconut mixture.
• Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
• Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form.
• Layer the cream on pie; if desired garnish with chocolate shavings.
• *Bestif it refrigerates over night to completely firm.

CHOCOLATE HAUPIA CREAM PIE

Steps:

• Prebake either a frozen or homemade pie crust. Allow to cool completely.

HAUPIA PIE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F and grease a 9 1/2-inch pie dish with cooking spray.
• To make the crust, add the toasted macadamia nuts to a food processor and pulse 4 to 5 times until coarsely ground.
• Add the flour, sugar, brown sugar, and salt and pulse until the mixture becomes a fine meal, about 1 minute.
• Add the cold butter 1 tablespoon at a time, pulsing after each addition.
• With the food processor running on low, add the buttermilk and vanilla. Continue to mix until a dough forms, 1 to 2 minutes.
• Press the mixture into the prepared pie dish, poke several times with a fork, and freeze for about 5 minutes. If using a glass pie plate, place on a baking sheet before putting in the oven. Bake until lightly browned, about 25 to 30 minutes. Let cool completely.
• Gather the ingredients.
• To make the filling, add the cold water and cornstarch to a medium bowl and whisk well until smooth.
• In a medium saucepot, add the coconut milk, milk, and sugar. Turn the burner to medium-high and whisk constantly until the mixture comes to a boil, about 3 to 4 minutes. Once boiling, bring the heat down to medium-low, keeping the mixture at a low simmer.
• Slowly add the cornstarch mixture while whisking constantly.
• Continue cooking and whisking until the mixture thickens, about 3 minutes. Separate the mixture equally between two bowls.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely melted, about 1 1/2 to 2 minutes total. Add the melted chocolate to one of the bowls of coconut pudding mixture and stir well to combine.
• Transfer the chocolate pudding mixture to the cooled pie crust, spread evenly, and allow to set and cool, about 15 minutes.
• Once set and cooled, pour the remaining coconut pudding mixture on top of the chocolate coconut pudding and spread out evenly. Cover surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or overnight.
• When ready to serve, top with whipped cream and garnish with edible flowers, if using.