Haupia Pie

Growing up in Hawai'i, I had a extreme dislike for coconut. Something about the texture, the dry, bland flakiness that just made me want to gag. Y'know--Mounds. Almond Joy. Macaroons. Now that I'm all grown up, my tastes have changed, and I've started to like the stuff. In minute amounts. I still don't dig flakes. But Macaroons, when they're really good, can make me rethink this philosophy. On the other hand, coconut milk, the rich goodness that makes many a fabulous curry dish, is definitely an ingredient on the top of my list. Luckily, I live next to several Asian grocery stores where coconut milk can be had for less than a dollar a can. And if all that unhealthy fatty stuff makes you cringe, there's even lowfat coconut milk--I recommend the version from Trader Joe's, in a pinch.

Going back to my small kid time in Hawai'i, there was this one coconut treat that I could eat without running the other way: Haupia. A traditional Hawaiian dish, haupia is essentially coconut pudding. Coconut milk is sweetened with sugar and  thickened with cornstarch over medium heat, poured into a tray and left to cool. Slice into squares. Eat with your hands. Mmmmmm.... Now this is how coconut should be.

My R put a slight spin on the traditional dish and likes to make Haupia Pie. He is the haupia pie master--he can dish up dozens of haupia pies in a few hours (hey, they're great for gifts or fundraising purposes). He learned the recipe from Kumu Kawika Alfiche, award winning Hawaiian musician and hula teacher. This simple, tasty, not-too-sweet dessert will give you reason to keep a can or two of coconut milk readily available in your pantry. Here, we poured the pudding into cupcake cups as another variation--a perfect bite-sized treat.

Haupia Pie (cupcake style)

Basic haupia (base recipe):
1 can coconut milk
1 can equivalent of milk (skim or whole – hardly makes a difference in taste)
1/2 cup sugar
Approx. 5-6 heaping spoonfuls of cornstarch (mixed with a little milk – to prevent clumping)

Dry Ingredients:
Coconut flakes – toasted
Any kind of crushed cookie crumbs, such as shortbread
Macadamia nuts, finely chopped

Baking cups or 2 prepared shortbread crusts

Optional (sky is the limit):
Chocolate or vanilla pudding
Canned pumpkin or mashed sweet potato
Ube (taro) pudding (available at any Asian grocery store)
Custard
Dark chocolate, finely chopped

For Haupia base:
Combine the coconut milk, milk and sugar into a medium pot and bring to a steady medium boil. Add cornstarch mix, lower heat, and then stir contantly until it reaches pudding consistency, about 3-5 minutes. Let cool.

To assemble the haupia in the baking cups:
Lay out all the baking cups on a hard flat surface. Add cookie crumbs to bottom of baking cups to create a pseudo-type crust. Add macadamia nuts.

At this point, you may add any of the optional ingredients at your risk leisure. If adding pudding, be sure to prepare it first according to package directions. Fill the baking cup about halfway.

Add the haupia to your heart's content (or to it's recommended physical capacity). Sprinkle toasted coconut flakes and macadamia nuts on top.

Let cool before serving. Admire its stunning beauty.

Makes plenty.

If the baking cups aren't your thing, use the prepared shortbread crusts. Simply fill halfway with one of the optional ingredients (such as pudding or ube) then top with the haupia base.

Comments

[stella]

hi there! i just came back from oahu, and i miss it so much. I keep tasting teds mac nut and pumpkin haupia pie...so i had to look up a recipe! i found your site! i am so happy! i dont know where to begin!!! thank you!
stella

[Koonohi]

Hey! Its koonohi!!! I have to make something that resemles my culture for school. So... i am going to make Haupia Pie for my class!!!!!!!!!