Haupia Cups with Toasted Coconut

If you're not familiar with haupia, it's a traditional Hawaiian coconut dessert; like pudding but slightly thicker. It's usually served at luaus, so odds are you've tried it if you've ever been to one. Most people love it – including myself. But really, what's not to love about coconut pudding?

It's no surprise that I love tropical flavors – and cook with them often. But for some strange reason, I had never made haupia, up until recently. And I was pleasantly surprised at how easy it was. The most difficult part of the process is waiting to let the hot pudding set in the fridge.

Traditionally this dessert sets in a large baking dish and is cut into squares. But (since my baking dish was dirty) I decided to make individual cups. And I'm always looking for an excuse to use toasted coconut, so of course I made some to top it with.

So ono.

Haupia Cups with Toasted Coconut

Adapted from Sam Choy's Haupia Recipe
Serves 8 bowls

1 1/2 cups coconut milk
2 cups water
1 1/4 cup sugar
2 T unsalted butter
1 1/4 cup cornstarch
1 cup water
1 heaping cup of coconut flakes

In a large pot, bring the coconut milk, water, sugar and butter to a boil. In a separate bowl, whisk together the cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth. Cook on low heat until it boils. Immediately pour into cups. Chill for at least 3 hours.

While pudding is chilling, spread coconut flakes over baking sheet and broil for several minutes, mixing often, until browned. Scoop onto pudding cups when ready.