Haupia is a traditional Hawaiian sweet.  These days it is often used as a cake topping, being a healthy alternative to western style icings.  It is light and tasty and a great summer dessert or between meal snack.

Makes 16 small squares

  • ¾ cup cornflour
  • 2 14-oz. cans coconut milk
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 pinch sea salt
  • ½ cup coconut flakes toasted
  • ½ cup finely chopped macadamia nuts toasted
  • fresh tropical fruits to serve

Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

Stir cornstarch into 3/4 cup cold water in bowl until dissolved. Set aside.

Bring coconut milk, sugar, vanilla, and salt to a boil in saucepan over medium-high heat. Cook 5 minutes, whisking constantly. Add cornstarch mixture, reduce heat to medium-low, and cook 1 minute, whisking constantly. (Mixture has a tendency to bubble up.) Transfer to prepared baking dish, and chill 1 hour, or until cool enough to slice.

Meanwhile, spread coconut flakes on small baking sheet, and toast 3 minutes, or until just golden. Transfer to bowl. Toast macadamia nuts (if desired) on same baking sheet 5 minutes, or until just golden. Add to bowl with coconut flakes. Sprinkle this mixture on top of haupia while cooling.

Slice cooled haupia into 16 small squares. Serve with tropical fruits