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.
The flavor was okay, but the recipe itself could be more specific. Such as cook on low heat until thick, well, how low? how thick? An hour on the stove at low heat and no change in consistency. Did turn the heat up slightly, but instead of thick, it got lumpy. So, I stirred and stirred until lumps were gone and seemed to be thick. Put it in the fridge, and the next day it was still just cold soup. So how many days until firm?
Fun easy dessert. I can't vouch for the authenticity, but this recipe makes nice light snack or dessert. I did substitute casava starch for corn starch.
Delicious! I did make a few alterations choosing to add only 1/2 a cup of water, filling the remaining liquid quota with hazelnut milk. Found at most natural food stores, it really accentuated the coconut flavor and removed the necessity of any form of extract. I also substituted pale agave nectar for sugar because I find it incorporates better into glutinous recipes. Quick with a lovely consistency, this is defiantly a recipe to remember -- thanks for posting!
I followed one of the others tip and cooked it until it was very thick and coming free from the sides of the pot. Doing this also made the cornstarch taste go away. I will be making this again!!!
I made this for the first time a few days ago and both myself and my hubby loved it, it disappeared pretty fast. It reminds me a lot of the French pudding called Blanc Mange that my mom used to make when I was a child. I like the coconut milk version better.
It's nothing like the haupia I grew up with in Hawaii as a child. It tastes like it has too much cornstarch in it and it's too opague.