Best Haupia Coconut Pudding Dessert Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAUPIA (COCONUT PUDDING DESSERT)



Haupia (Coconut Pudding Dessert) image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 2h15m

Yield 8 (1/2-cup) servings

Number Of Ingredients 6

1 quart coconut milk
1/2 cup sugar
1/4 teaspoon salt
1/3 cup shredded coconut
1/4 cup water
1/4 cup cornstarch

Steps:

  • Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)



Banana Vanilla Haupia (Coconut Pudding Dessert) image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 2h30m

Yield 8 (1/2-cup) servings

Number Of Ingredients 5

1 quart coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 bananas, sliced
2 tablespoons cornstarch

Steps:

  • Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

PINEAPPLE HAUPIA (COCONUT PUDDING DESSERT)



Pineapple Haupia (Coconut Pudding Dessert) image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 2h30m

Yield 16 (1/2-cup) servings

Number Of Ingredients 5

2 quarts coconut milk
3/4 cup sugar
1/2 teaspoon salt
1 pineapple, peeled, cored and diced small
1/2 cup cornstarch

Steps:

  • Add coconut milk and sugar to a large saucepot and stir over medium heat until sugar and salt is dissolved. Pulse pineapple in a food processor until coarsely chopped. Add the pineapple to the pot and cook, stirring often until the pineapple is integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 1/2 cup water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

Related Topics