Haupia is a Hawaiian treat served at luau's, or in my case midnight snacking. It's sweet and creamy, and almost reminded me of panna cotta, but not exactly. I loved the coconut flavor and the stability the cornstarch added instead of the gelatin.
For this recipes instead of traditional measuring cups I used the can of coconut milk. Pour it in the pan on the stove and then reuse it to measure out the sugar and later the milk.
1 (15 oz.) can coconut milk
1/3 sugar, use the empty coconut milk can
1 tsp coconut, vanilla, or some of both
1 can milk, (Dairy or non dairy is fine) again, use the coconut milk can, less dishes to wash!
6 Tbsp cornstarch
In a medium saucepan combine the coconut milk, sugar, and extract(s). Heat until the sugar is dissolved. In a bowl mix the cornstarch with the milk until smooth. Stir in to the hot coconut mixture and cook, sitting constantly, until thick and bubbly. Pour in to a pan, smooth the top, and put in the fridge to chill. Or if like me you didn't have the right sized pan, silicone muffin liners work too.
Chill until firm and cut in to squares. Garnish with toasted coconut if you want and serve.
Original Picture - Post Updated 3/1/2018