Haupia (Hawaiian Coconut Pudding) with Brown Sugar Roasted Pineapple
- Tree Nuts
Ingredients
3 tablespoon
Cornstarch
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
3 unit
Coconut Milk
(Contains: Tree Nuts)
1 tablespoon
Brown Sugar
8 ounce
Pineapple
Not included in your delivery
5.5 tablespoon (tbsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Spray an 8-inch-by-8-inch baking dish with nonstick cooking spray. Shake coconut milk in container.
In a small pot, whisk together coconut milk and 5 TBSP sugar. Bring to a boil over medium-high heat, whisking occasionally and breaking us any clumps of coconut milk. Reduce heat to low and bring mixture to a low boil
Meanwhile, in a small bowl, whisk together cornstarch, and 1/4 cup water. Slowly whisk cornstarch mixture into coconut mixture. Continue to cook, whisking constantly, until mixture becomes very thick, 2-3 minutes. Mixture will thicken before the 2 minute mark, but should simmer for a few minutes longer to cook the starch.
Transfer pudding to prepared baking dish and set aside.
Heat a small dry pan over medium heat. Add coconut flakes, 1/2 TBSP sugar (1 TBSP for 4) and a pinch of salt. Cook, stirring occasionally, until golden brown and fragrant, 2-4 minutes.
Sprinkle toasted coconut over pudding evenly. Let Haupia cool in the fridge until fully set, 1-2 hours.
While Haupia cools, drain half the pineapple.
Heat pan used for coconut over medium-high heat. Add drained pineapple, remaining pineapple and it's liquid, and brown sugar. Cook, stirring occasionally, until liquid is reduced by half and pineapple is coated in syrup, 1-3 minutes.
When Haupia is set, cut into even cubes (We cut ours into 16 pieces.). Divide between bowls and serve with caramelized pineapple. TIP: Serving the cold pudding with hot pineapple topping is a nice treat!
