Haupia with Caramelized Pineapple

Spray an 8-by-8-inch baking dish with nonstick cooking spray. Shake coconut milk in container; add to a small pot along with 5 TBSP white sugar. Whisk to combine. Bring to a boil over medium-high heat, whisking occasionally until smooth, then reduce heat to low. Meanwhile, in a small bowl, whisk together cornstarch and ¼ cup water. Slowly whisk cornstarch mixture into coconut milk mixture. Continue to cook, whisking constantly, until mixture has thickened, 2-3 minutes. (It’ll thicken before the 2 minute mark; continue to simmer for a few minutes longer so the cornstarch cooks through.) Transfer haupia to prepared baking dish. Heat a small dry pan over medium heat. Add coconut flakes, ½ TBSP white sugar, and a pinch of salt. Cook, stirring occasionally, until coconut flakes are golden brown and fragrant, 2-4 minutes. Evenly sprinkle toasted coconut over haupia (reserve pan). Transfer to refrigerator; let cool until fully set, 1-2 hours. While haupia sets, drain and discard half the liquid from the pineapple. Heat pan used for coconut over medium-high heat. Add brown sugar and pineapple and it’s remaining liquid; cook, stirring occasionally, until liquid is reduced by half and syrupy, 1-3 minutes. Once haupia is set, evenly cut into cubes (we cut ours into 16 pieces). Divide between bowls. Top with caramelized pineapple. Serve.