Prep 10 mins
Cook 20 mins
These pudding delites are a Hawaiian Luau Dessert.
- 1 (12 ounce) can coconut milk
- 4 -6 tablespoons sugar
- 4 -6 tablespoons cornstarch
- 3⁄4 cup water
- 1⁄2 teaspoon coconut extract (vanilla or Coconut rum can be used)
- toasted coconut, for topping (optional)
- Pour coconut milk into saucepan.
- Combine sugar and cornstarch; stir in water and blend well.
- Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
- Pour into 8-inch square pan and chill covered until firm.
- Cut into 2-inch squares. Garnish with toasted coconut.
Very easy haupia recipe. It set quickly and was creamy and smooth. I like mine a little sweeter than the recipe calls for, but that's an easy fix for next time. I made this for a luau and for ZWT 7. Thanks Rita!
This is great! What a wonderful naturally vegan treat! I deviated from the standard recipe and made a pie from the mixture. Instead of 3/4 C water I used 1/2 lime juice and 1/4 water. I used 6 Tb corn starch and 7 Tb. sugar (extra to counteract the sour of the lime). After it was done I poured it into a graham cracker crust and let it cool a bit before covering it and putting it in the fridge to set. Delicious!
I had no idea what this was supposed to taste like. So I made it and took it to a friend. Her daughter was just back from Thailand and said it was very good. Personally it was way too bland for me. We're making it for a fundraising dinner and I doubt I'd ever make it again. Having said that I think this was a very easy recipe and didn't have any problems. My can of coconut milk was very thick and I poured it in a bowl and whisked to combine the fat and milk. I would suspect you don't want to use a low fat coconut milk. I bought the can before I selected the recipe so it was 13.5 oz. Decided to use the whole can and increased both cornstarch and sugar by a tablespoon. In answer to JeanineY note that she wasn't sure what low is: I started mine on the low setting of the burner dial and started whisking (be sure you sift the cornstarch before adding it to the sugar) I ended up turning the burner to 4, just below med high. Whisked continuously and it firmed up in a short time, and didn't burn, nor boil. I thought it might have tasted a little of cornstarch but was assured it didn't. I do think I wouldn't put the whole extra tablespoon of cornstarch in if I do it again and would use a pinch of salt. Not sure if it was this site or not but a review stated they had gone thru 15 or so brands of coconut milk before finding one she liked. I'm on the West Coast and the was an organic coconut milk. I tasted it and thought it was good. I would buy the coconut flavoring though since I didn't think the flavor was 'coconutty' enough. I did toast some desiccated coconut for the top and am glad I did.