Haupia ( Hawaiian Coconut Pudding)

5 Tbsp. cornstarch
4 Tbsp. raw sugar
1/8 tsp. sea salt
2 cups coconut milk (canned or fresh)

Cooking Instructions:
Whisk together all ingredients well in a saucepan to remove any lumps of cornstarch. Cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into an 8"x8" baking dish and chill until firm. Cut into 2" squares and serve.

If you can't find canned coconut milk here's how to make it with fresh grated coconut. (You can use dried coconut flakes if you have to, but fresh is better.)

Coconut milk:
Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain well and measure coconut milk.


Top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts before serving.

Puerto Rican Tembleque: Add 1/2 tsp vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.

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