I was trying to make haupia as a dog playing with a hedgehog. I can’t, I have not enough coconut milk. I can’t, it’s too late, and I try, for sure, tomorrow. I can’t, it’s too hot and I do not want to stand in the kitchen now (haupia requires constant stirring). And a million and even a handful of excuses.
I’m not sure why, because the recipe is simple, dessert is extremely tasty, and the „making of” is five minutes (fifteen). I think those of my reluctance was evident to Ola, cause she stopped to ask about my adventures with haupia. I’m so sorry!
But in the end it worked and here’s the report.
Haupia is a traditional Hawaiian dessert. Coconut milk is boiled with sugar and arrowroot starch – pia. When dessert properly thicken, it’s translated it into a flat dish and chilled. Given the cost of the arrowroot starch, many recipes calls for corn starch as replacement.
Haupia is very similiar to a French dessert milk – blancmange. However, in the case of this dessert, gelatin is added to the milk.
All recipes, which I found, explicitly mention that haupia needs to be diced before serving. I did haupia twice and it absolutely was not suitable for cutting. In both cases, I came out very dense, smooth pudding. Delicious, but not constant enough.
While some recipes mentions gelatin addition, the authors emphasize that this is not haupia, but “gelatin haupia” or even “a la haupia dessert.”
Most likely, I look for another coconut milk 🙂
However, despite being pudding-ish, I would definitely recommend haupia. Light, coconut pudding perfectly matches with strawberries. I will definitely will be serving it with blueberries, also I thought about a rowan jam.
Sweetness of haupia perfectly break just slightly sour fruit. You can also make a sauce of lime or lemon. Flavors beautifully emphasize themselves.
Ola! Thank you for the idea, inspiration and patience. 🙂
Ingredients (8 x 200 ml):
0.5 l coconut milk
0.5 cups of potato starch (tapioca, wheat, corn)
0.75 cup sugar (white – every brown sugar will discolor dessert)
- Pour the milk into the pot, stir until it’s completely smooth.
- Add sugar. Mix again.
- Add the starch and mix thoroughly.
- Cook over medium heat, stirring constantly (I’ve used a manual mixer to break up the lumps) until the milk thickens to the consistency of pudding.
- Translate to the target vessel (flat, if we try to cut haupia later or several smaller pots / cups, if we’ll be eating it as a pudding) and chill.
- Translate into the fridge and leave for the night.
Serve with fresh fruit, fruit coulis or slightly sour sauces – lemon or lime.