Cooking for KenDesserts — HaupiaHaupia is a Hawai’ian coconut milk pudding or custard. We first discovered it at the Seattle restaurant Buddha Bruddah, pleased to find something non-dairy that Ken could have. I have since made several variations on the basic dish. There are several types of coconut milk you can get: cartons of thinned coconut milk for drinking, and cans of regular or lowfat coconut milk, and thicker coconut cream — I always use the regular canned coconut milk, because you want the higher fat content. Try the Asian section at a mainstream supermarket, or an Asian market, or get 6 cans to the box at Costco. INGREDIENTS 6–7 tbsp cornstarch Notes:
DIRECTIONS In a medium saucepan, combine the cornstarch and sugar, then stir in the water. Add the coconut milk and vanilla, and stir. Cook over medium-low heat (4 on a dial that goes to 10), stirring regularly, until the mixture thickens to a pudding consistency. Pour or spoon into a pan (8x8, 9x6, etc.), probably 3/4" deep, and lightly shake back and forth to settle it flat. Cover with plastic wrap and refrigerate for at least 2 hours; the original recipe says 8–24 hours, but we usually make this ahead of dinner and have it as dessert later.
VARIATIONS
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