Joined: Oct 31, 2004
From: Westminster, CO
|Posted: 2007-04-02 4:23 pm  Permalink|
Joined: Jun 16, 2006
|Posted: 2007-04-03 12:24 pm  Permalink|
Love this stuff. I like to sip Kahana Royale with it.
Grand Member (7 years)
Joined: Nov 23, 2006
From: Sin City Lincoln Hills (NorCal)
|Posted: 2007-04-03 8:48 pm  Permalink|
Sounds yummy...found a recipe, but where can you get the pudding mix at?
4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch
*Coconut milk, as you rightly recall, is made by mixing equal parts of shredded coconut and water, and simmering until foamy. Then the mixture is strained through a cheesecloth, and you squeeze as much liquid out of the pulp as possible.
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
Now, those impulsive cooking students at the Maui Community College have also provided the means for you to take this one step further. It may not be traditional, they say, but you can "take ordinary haupia and make it a special ‘company coming’ dessert." What’s the secret? Make a dough with 1/2 cup butter or margarine, 3 tablespoons of sugar, 1 cup of flour and 1/4 cup of chopped nuts. Press the dough into a pan and bake it for 15 minutes at 350°F (175°C). When the crust is cool, pour the just-made haupia over the top, chill it, and then serve with whipped cream and a sprinkling of plain or toasted shredded coconut.
Or try that sipping suggestion by alohacurrent.
"Oh waiter, another cocktail please!!!"
Grand Member (6 years)
Joined: Mar 30, 2008
From: The Anvil of the Sun
|Posted: 2010-11-29 9:34 pm  Permalink|
I found packages of the NOH haupia at Ralph's in La Mesa (San Diego). I'll have to give it a try. It sounds yummy in a graham cracker/macadamia nut crust with lots of whipped cream and toasted coconut!