Recipe courtesy of Regina M Toguchi
Haupia Recipe
- Level: Easy
- Yield: 1 baking pan
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
3 cups water
16 ounces cornstarch
2 (16-ounce) cans coconut milk
1 cup sugar
Directions
- Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.