You might have noticed I am on a Hawaiian kick this summer, exploring the many foods of Hawaii. It’s fun to take a virtual vacation through my kitchen!
I stayed with that theme for the Fourth of July. To celebrate America’s birthday, I barbequed some huli huli chicken from a Cook’s Country recipe, which I would highly recommend. Then the grand finale of our dinner was haupia with fresh summer berries.
Haupia is a traditional Hawaiian coconut pudding with a mild sweet flavor. The consistency is much thicker than most pudding recipes, so it can be cut into shapes with a cookie cutter. I cut mine into stars, and then chose red and blue summer berries to round out the colors of the holiday. 🙂
6 tablespoons cornstarch
1/4 cup water
1 can organic coconut milk (Note: Light coconut milk really doesn’t work very well in this recipe)
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
In a small bowl, whisk together the cornstarch and the water until they make a slurry.
In a medium saucepan, whisk together the coconut milk and sugar. Continuing to whisk occasionally, cook the mixture over medium heat until it just begins to boil. The sugar should be completely dissolved.
Slowly pour the cornstarch and water mixture into the pan while whisking constantly. Cook until very thick, which will only take about a minute.
Take the pan off the heat. Add the vanilla and whisk well.
Pour the haupia into a 9 by 4-inch loaf pan. Spread until the pudding is an even layer in the pan.
Refrigerate overnight until the pudding is set.
Invert the haupia onto a cutting board. (The smooth side on the bottom makes for a better presentation than the top side.) Cut into desired shapes with a knife or cookie cutter.
Serve and enjoy!