Coconut Mango Haupia
Haupia, often known as Hawaiian coconut pudding, is a rather unique dessert that is traditionally found in the form of jello-like cubes. However the popular chain restaurant known as Pokeworks sells a slightly different version of the dish that consists of a softer coconut pudding and a mango topping. This simple treat has a sweet coconut flavor that pairs well with the tartness of the mangoes making for a refreshing and satisfying dessert. This type of coconut pudding is just as uncommon as it is delicious, and the good news is that it is easy to make at home! Even if mangoes aren’t your favorite, the coconut pudding pairs well with other fresh fruits or can be topped with toasted almonds and coconut shreds as an alternative.
This recipe makes a small amount fitting for 3-4 servings, but can easily be scaled up to make larger batches. You will likely end up with leftover mango topping, which works great to mix in with a fruit salad, on top of a fruit tart or paired with vanilla ice cream
How To Make Coconut Haupia Pudding
Step 1
Add one can of coconut milk to a small saucepan and bring it to a boil over medium heat, stirring occasionally to prevent burning.
Step 2
While the coconut milk is heating, pour ⅓ cup milk into a small bowl and create a cornstarch slurry by whisking in 3 tbsp of cornstarch one spoonful at a time. Be sure to whisk out any lumps before adding the next scoop.
Step 3
Add ⅓ cup plus 1 tbsp sugar to the slurry mixture with a pinch of salt and whisk until it has dissolved into the liquid.
Step 4
Once the coconut milk has reached a rolling boil, pour in the milk mixture while whisking constantly, and continue cooking until it has reached the consistency of yogurt (about 3-5 minutes).
Step 5
When it has adequately thickened, remove the saucepan from the heat and stir in 1/2 tsp of vanilla extract. Continue stirring for 1 additional minute while the mixture cools.
Step 6
Pour the haupia into a container and cover the surface of the pudding in plastic wrap, making sure none of the surface is exposed to air to prevent a skin from forming. Allow it to cool in the refrigerator for 2 hours to thicken. After 2 hours remove from fridge, stir the pudding until smooth and serve with a scoop of fresh mango topping.
NOTE: If you overcooked the pudding it may solidify somewhat and require additional stirring.
How To Make A Fresh Mango Topping
Step 1
While the pudding is cooling in the fridge, you can start the mango topping. Rinse and cut 4 mangoes into cubes by first separating the two halves from the flat pit in the center. Then, score the halves in a grid pattern, being sure to keep the skins intact. Turn the halves out by pushing your thumb into the backs of the skins, making the cubed fruit easy to remove.
Step 2
Add half of the cubed mangoes (about 200g) to a small saucepan and begin cooking over medium-low heat, stirring occasionally to prevent burning. While the mangoes cook, roughly chop the remaining fruit into smaller cubes and set aside.
Step 3
After simmering for about 10-15 minutes the mangoes will be extremely soft, and able to be crushed into a consistency close to applesauce. At this point, stir in 1 tbsp sugar and the juice of ½ a small lemon until combined.
Step 4
Remove the crushed mangoes from heat and allow them to cool for 5 minutes before blending the cooked fruit into a thick, smooth puree using an immersion blender (about 3 minutes).
Step 5
Once smooth, add the remaining chopped mangoes into the puree and use as a topping to enhance your favorite desserts.
Coconut Haupia Pudding Recipe
- 1 can coconut milk (16 oz)
- 3 tbsp cornstarch
- ⅓ cup milk
- ⅓ cup and 1 tbsp sugar
- ½ tsp ginger
- ½ tsp vanilla extract
- 1 pinch of salt
Step 1: Add the can of coconut milk to a small saucepan and bring it to a boil over medium heat, stirring occasionally to prevent burning.
Step 2: While the coconut milk is heating, pour ⅓ cup milk into a small bowl and create a cornstarch slurry by whisking in 1 tbsp of cornstarch at a time. Be sure to whisk out any lumps before adding the next scoop.
Step 3: Add the ⅓ cup sugar to the slurry mixture with a pinch of salt and whisk until it has dissolved into the liquid.
Step 4: Once the coconut milk has reached a rolling boil, pour in the milk mixture while whisking constantly, and continue cooking until it has reached the consistency of yogurt (about 3-5 minutes).
Step 5: When it has adequately thickened, remove the saucepan from the heat and stir in the vanilla extract. Continue stirring for 1 additional minute while the mixture cools.
Step 6: Pour the haupia into a container and cover the surface of the pudding in plastic wrap, making sure none of the surface is exposed to air to prevent a skin from forming. Allow it to cool in the refrigerator for at least 2-3 hours before serving with a hefty scoop of mango topping.
Fresh Mango Topping Recipe
- 4 ataulfo mangoes
- 1 tbsp sugar
- ½ small lemon juiced
Step 1: Rinse and cut the mangoes into cubes by first separating the two halves from the flat pit in the center. Then, score the halves in a grid pattern, being sure to keep the skins intact. Turn the halves out by pushing your thumb into the backs of the skins, making the cubed fruit easy to remove.
Step 2: Add half of the cubed mangoes (about 200g) to a small saucepan and begin cooking over medium-low heat, stirring occasionally to prevent burning. While the mangoes cook, roughly chop the remaining fruit into smaller cubes and set aside.
Step 3: After simmering for about 10-15 minutes the mangoes will be extremely soft, and able to be crushed into a consistency close to applesauce. At this point, stir in sugar and the juice of ½ a small lemon until combined.
Step 4: Remove the crushed mangoes from heat and allow them to cool for 5 minutes before blending the cooked fruit into a thick, smooth puree using an immersion blender (about 3 minutes).
Step 5: Once smooth, add the remaining chopped mangoes into the puree and use as a topping to enhance your favorite desserts.
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