Haupia – Hawaiian Coconut Dessert
THEME: #268 TROPICAL COCONUT
RECIPE: HAUPIA – HAWAIIAN COCONUT DESSERT
What is Haupia?
It should be noted that Haupia pronounced as how-pee -ah, is a traditional Hawaiian Coconut Dessert. Basically, this recipe requires only four ingredients, coconut milk, sugar, cornflour (cornstarch) and water. Indeed, that all. On top of that, the dessert gets cooked within 10 minutes. However, patience is required to allow haupia to set and chill. But, take it from me, haupia at room temperature tastes different. Therefore, if you love custard then you’ll definitely love haupia.
Actually, Haupia is enjoyed on its own. However, nowadays there are so many variations to the basic recipe. Its used to make the following:
- Haupia Pie
- Chocolate is added to the basic mixture
- Panna Cotta with Haupia flavors
- Served with fruit coulis
- Diced pieces are mixed with fresh fruit and served
- Used as a filling for cakes
- For variation two flavors are set together, white coconut one and any other fruit one together.This gives a double decker effect.
More About Haupia
In fact, Haupia is served at a luau. By the way, Luau is a traditional Hawaiian party. During olden times, coconut milk was extracted from the fresh grated coconut. However, these days its easier to use canned or frozen coconut milk. Also, arrowroot (ground Polynesian arrowroot) was used as the setting agent. Nowadays, cornflour is commonly used as the setting agent. Generally, haupia is set in a tray and cut into blocks before serving.
Some more Coconut Recipes
- I love making Coconut laddoos or Coconut Fudge Balls for festivals as its an easy recipe.
- Carrot Coconut Kheer – colorful and flavorful
- Almond Coconut and Cacao Nib Bites is a healthy snack.
- Pineapple Coconut Muffins – my favorite
- Jamaican Toto Coconut Cake – perfect tea time treat
- Watermelon Coconut and Rose Popsicles makes a delightful summer treat
- Mango Coconut Jelly – a Thai dessert using agar agar
- Coconut Buns – famous in HongKong, they are so delicious
- Vitumbua – rice and coconut pancakes made in an appe like pan from the Kiswahili Cuisine
- Traditional way of making Coconut Barfi
- Medley of flavors – Lemongrass and Ginger Infused Pineapple Coconut Ice Cream
- Mango Coconut Paleta – summertime indulgence
- Eggless Coconut and Passion Fruit Muffins
- Choco Coconut Bites reminds me so much of Bounty Chocolate
- Coconut Chocolate – Make these to give out as Diwali Gift
FoodieMonday/ Bloghop Group
Firstly, this week the group is back in action, presenting dishes using coconut. For example fresh coconut, coconut milk, coconut cream, desiccated coconut. In fact this theme was suggested by Narmadha. Secondly, do take some time to check out her blog Nams Corner. As a matter of fact, she likes to try out new recipes. As a result, she makes some fun but healthy dishes for her kids. Unquestionably, her Coconut Roti (Sri Lankan Pol Roti) and Coconut Milk Rice , are a must try.
Ingredients required for Haupia:
- Coconut Milk – use frozen or canned coconut milk. Make sure its a 400ml tin.
- Sugar – best to use white sugar for that milky white look. Many recipes called for half cup sugar but I reduced it considerably to 4 tablespoons. If you prefer sweeter haupia then add more sugar.
- Corn Starch/ Cornflour or Arrowroot flour – cornstarch/cornflour is not the same as maize meal or the yellow cornflour. Corn Starch/cornflour is white like talcum powder. Usually it is used as a thickening agent for sauces, soups, desserts, etc. Here, I have used arrowroot as it grows in abundance in Kenya. Known as Nduma in Kiswahili, it makes a good replacement for cornstarch. In addition, the advantage is that it can be used for fasting, vrat, Ekadashi days.
- Salt – just a pinch is required to bring out the flavors.
- Flavoring – can use vanilla extract or no flavoring at all. I didn’t use any as I wanted the full coconut flavour to shine.
- Water – little water is required to make the slurry or paste with cornflour or arrowroot. The slurry is then added to the hot coconut milk.
- Gluten free
- Suitable for Vegetarian
- Kids Friendly Food
- To make it for Ekadashi/ Fasting/Vrat – do not use cornflour. Use arrowroot flour.
HAUPIA - HAWAIIAN COCONUT DESSERT
- 1 can coconut milk 400ml
- 4 tbsp sugar
- pinch salt
- ½ cup water
- 4 tbsp cornflour or arrowroot
- Mix coconut milk, salt and sugar in a pan.
- Place it over medium heat and allow it to become hot till you see bubbles on the sides of the pan.
- In the meantime make the slurry by mixing cornflour or arrowroot flour with the water.
- When the coconut mixture becomes hot, stir it continously and slowly pour in the slurry.
- Keep stirring till the mixture becomes thick and starts leaving the sides of the pan.
- Pour the mixture into a tray. Use either a 5"X 5" or a 6"X 6" tray.
- Bang the tray gently on the worktop to level out the mixture. Can even use a spatula to make the top smooth.
- When the mixture cools down a bit put the tray in the fridge to allow Haupia to set for about 2 hours.
- Cut the set Haupia into squares and serve.
- Don't allow the mixture to become too thick as it will become difficult to level it out.
- I've used less sugar. Add some more if your prefer.
- A coulis is a fresh fruit sauce.
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