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Pineapple Mango Ginger Haupia (Hawaiian Coconut Custard ) Recipe



INGREDIENTS:
  • 1/2 cup + 1 tablespoon cornstarch
  • 1/2 cup cane sugar
  • 1 13.5 oz can full fat coconut milk
  • 3/4 cup mango juice or nectar (found at your local Asian or Latin market or under those sections in your regular supermarket).
  • 1 cup crushed pineapple, drained and juice reserved
  • 2 teaspoons grated fresh ginger or ginger paste
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1 tablespoon cane sugar (optional)
Pineapple Mango Ginger Haupia (Hawaiian Coconut Custard ) Recipe


INSTRUCTIONS:
  1. In a medium saucepan, combine the cornstarch and 1/2 cup sugar. Whisk until well combined.
  2. Slowly whisk in the coconut milk, making sure there are no lumps.
  3. Stir in the mango juice.
  4. Bring to a boil over medium heat, stir frequently so it doesn’t burn or get lumpy.
  5. Turn heat down to low and cook for 1 minute, stirring constantly until it is the consistency of super thick greek yogurt.
  6. Turn off heat and add crushed pineapple and ginger.
  7. Stir all together really well, then pour custard into an 8×8 pan.
  8. Chill until custard is set enough to be sliced, overnight is preferable.
  9. TO TOAST COCONUT: Preheat oven to 350F. Put shredded coconut in a pan or dish and bake for 5 minutes. Take out and stir. Bake for an additional 5 minutes. Take out and stir. If it is a good golden brown, it is done. If you want it darker, bake it for 1-2 minute increments longer, keeping a close eye on it because it can go from brown to black in the blink of an eye!
  10. TO MAKE PINEAPPLE SAUCE: In a small saucepan, combine 1 cup of the reserved pineapple juice and the 1 tablespoon sugar. Simmer until reduced to 1/4 cup. Let cool.
  11. Cut slices and serve with a small dollop of coconut cream, a drizzle of the pineapple sauce, a sprinkling of the toasted coconut

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Pineapple Mango Ginger Haupia (Hawaiian Coconut Custard ) Recipe Pineapple Mango Ginger Haupia (Hawaiian Coconut Custard ) Recipe Reviewed by kuji hara on 1:40 AM Rating: 5

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