Ingredients5 h 25 m servings 204 cals
- Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
- Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.
Per Serving: 204 calories; 14.9 g fat; 17.9 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 4
i found this a bit different from the haupia my wife and i had at ono's hawaiian foods and helena's hawaiian foods. after tinkering with this recipe, i have a couple of suggestions. try skippi...
I thought this was a great recipe. The first time I had haupia was at a Lu'au on the island of Maui. This recipe was very similar to that, however the nutmeg added gave the haupia sort of dirty ...
I used canned coconut milk and omitted the vanilla and nutmeg because I wanted my Haupia to be milky white. Very easy to make. As far as the taste goes, I liked it.