Haupia (Coconut Milk Pudding) with Fresh Fruit
Haupia is a traditional Hawaiian pudding-like dessert. Chef Roy dresses it up by piping it into cannoli shells and serving it alongside fresh fruit and puréed mango dotted with strawberry sauce. This recipe needs to chill overnight.
- 4 cups unsweetened coconut milk, chilled
- 2 cups water, divided
- 1 cup sugar
- 1/2 cup cornstarch
- 12 cannoli shells
- Cubed fresh fruit, such as mango, kiwi, or strawberries
- Pureed mango sauce dotted with strawberry sauce (optional)*
In saucepan bring coconut milk, 1 cup water, and sugar to boil. Meanwhile in bowl combine remaining 1 cup water with cornstarch. Add cornstarch mixture to coconut milk mixture; stirring until mixture returns to boil and thickens. Remove from heat. Pour mixture into 8-inch-square pan. Cover with plastic wrap so wrap touches top of haupia. Cool to room temperature. Chill overnight.
To serve, spoon haupia into pastry bag fitted with medium point. Fill cannoli shells; chill 1 hour. Using serrated knife, cut shells in half vertically. Stand 3 half-shells on end on each dessert plate. Serve with cubed fruit and mango/strawberry sauce.* Makes 8 servings.
*To make sauce, puree mango in blender until smooth. Press through fine-mesh sieve; discard solids. Dot serving plate with sauce; place drop of strawberry sauce in center of mango sauce.