Hawaiian coconut dessert Haupia
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Complexity: easily
Hawaiian coconut dessert Haupia - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (450 g) coconut milk
- 450 g cornstarch
- 3 tbsp of water
- 1 cup of sugar
We recommend
Recipes with similar ingredients: coconut water, starch
Cooking the dish according to the recipe:
- In a medium bowl, combine 2 cups of water and cornstarch. Pour the coconut milk into a medium saucepan, add the sugar, and the remaining water. Bring to a boil over high heat.
Pour the diluted cornstarch into the boiling coconut milk and cook until thickened, whisking constantly. When the mixture is smooth and thick, pour it onto a clean baking sheet. Cool to room temperature, then refrigerate.
Cut into 2.5cm squares and serve on trays lined with cordyline leaves.
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