Haupia (Hawaiian Coconut Pudding) w/ Orchids
Makes 6-8 Servings
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WINE PAIRING | |
|---|---|---|
| Moscato d’Asti | ||
A trip to Hawaii on a plate.
Luxuriously creamy & coconutty, this pudding ends with an intensely fresh, relaxing cucumber-esque flavor of micro orchids. The flowers are far more than a garnish, they’re a bona-fide ingredient; making a good dessert an extraordinary dessert.
It’s the perfect finishing touch for a meal served on a hot summer’s day, but delicious any day!
INGREDIENTS
- 5 tbsp Corn Starch
- 1/4 cup Coconut Sugar
- 1/8 tsp Salt
- 2 cups Coconut Milk
- 1 tsp Tahitian Vanilla Extract (could substitute Bourbon Vanilla Extract)
- Garnish: Edible Micro Orchids & Unsweetened Coconut Flakes
DIRECTIONS
1
Toast the coconut flakes in a dry pan over medium low heat, stirring frequently, until lightly browned and aromatic.
2
Whisk the cornstarch into a half cup of the coconut milk until smooth.
3
Put the rest of the coconut milk in a saucepan with the sugar, salt, and vanilla extract. Cook over medium-high heat for a minute or two, stirring constantly, until the sugar and salt dissolve.
4
Whisk in the cornstarch mixture and continue to simmer, stirring, until the coconut milk thickens enough to coat the back of a spoon (approx. 5 minutes).
5
Pour the custard into a baking dish. Refrigerate the pudding until chilled and your desired texture (less time produce a soft pudding, refrigerating for 3-4 hours should result in a gelled, slice-able consistency).
6
Dollop the pudding into bowls or cut it into squares (depending on how far you’ve let it gel).
7
Garnish with the orchids and toasted coconut. Serve.