If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Haupia is Hawaiian coconut pudding, usually served as a dessert option at a l?‘au, or feast, commemorating everything from a Baby’s First birthday to graduations and weddings. Traditional haupia is quite firm, set in shallow pans and then cut into squares. I wanted to create a version that captured the same subtly sweet coconut flavor paired with dark chocolate in a softer, more familiar pudding form. - gingerroot
- 1 can coconut milk – 13.5 ounces (I used and recommend Chaokao brand)
- 1/4 cup half-and-half
- 1 1/2 ounces good quality dark chocolate, between 65-70% cocoa (I used Theo 70% dark chocolate), chopped into uniform pieces
- 1 vanilla bean
- 2 tablespoons cornstarch
- 3 tablespoons plus 2 teaspoon(s) golden brown sugar
- 5 tablespoons half-and-half
- Over low heat, combine coconut milk and half-and-half in a saucepan, making sure to scrape out coconut cream left in the can with a butter knife. Using a sharp knife, split vanilla bean in half lengthwise and scrape seeds into saucepan. Add bean to pan as well. Allow mixture to steam, occasionally stirring.
- Meanwhile, combine cornstarch, brown sugar and remaining 5 T half-and-half in a small bowl. Use a fork to combine mixture, dissolving sugar and cornstarch. Set aside.
- Place chocolate pieces in a heatproof container, like a pyrex measuring cup. Melt chocolate in microwave by heating 10 seconds at a time, stirring after each time. Be careful not to overheat your chocolate. (It took about 50 seconds for my chocolate to melt).
- Once coconut milk mixture is steaming, carefully remove vanilla bean and discard or save for another use. Whisk in cornstarch mixture, scraping bowl with a spatula to get it all. Continue to whisk coconut-cornstarch mixture, slowly and consistently until pudding begins to thicken. This should happen within a few minutes. Scrape melted chocolate into mixture and continue to whisk, until pudding is smooth and thick.
- Ladle warm pudding into cups or small bowls. Use a chopstick to make concentric circles in the surface of the pudding to evenly settle the mixture. Serve warm or chilled. If serving chilled, cover cups with plastic wrap and allow pudding to chill at least two hours before serving. Enjoy!
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Pudding
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns