Haupia (Hawaiian Coconut Pudding)

     My son calls Haupia, little squares of white creamy goodness.  This is a dairy free recipe and easy to make.  It does, however, require patience, because you will need to stir it quite awhile.  But it is so worth it!  This is a dish of high visibility and relatively low effort!  Haupia is a traditional Hawaiian luau food.  These jiggly squares stand up on their own and have the most amazing light and creamy texture!

     Be sure to check out my Vine Post @ComfortFoodKim featuring haupia.

(Makes sixteen squares)

3 1/2 c. Canned Coconut Milk

1 3/4 c. Water

1/2 c. Sugar

3/4 c. Corn Starch

Stir together the coconut milk and water in a heavy bottomed sauce pan. Place pan on a heat diffuser if available and turn the heat on to medium low. Stir in the sugar, then the corn starch using a whisk. Continue to stir constantly with a whisk and cook about twenty-five minutes until the pudding is thick and shiny and starts to bubble a little. Take a spoonful and cool on a plate. Taste to see if the texture is smooth and silky, as opposed to chalky. It should look as though the pudding is starting to set on the spoon. Be patient. Let it cook a minute or two more, whisking constantly, and pour into a very lightly greased 8 x 8 inch pan or a 32 oz. oval pan.  Cool on the counter to room temperature, cover, and place in the refrigerator. When set (I usually let it set overnight), cut into 2 inch squares and serve.  You may also unmold it onto a serving dish.  Pick up the pan and gently lean it to one side.  The haupia will slightly separate from the higher side.  Repeat with the other sides, then place the dish on top of the pan and turn upside down.  Remove the pan to reveal the beautiful, glistening haupia.

Note: If you have food allergies, always remember to check the labels for allergens.