Ever been to a luau in Hawaii? You might have seen this delightful Haupia dessert there, more in the form of a jello-like square.
I actually haven’t been to Hawaii, yet this delightful dessert has quickly become a retreat favorite among all my guests. It’s light and straight, so it doesn’t weigh you down after dinner. Plus it’s dairy and gluten-free!
My version is more pudding-like. And I can’t imagine not adding a little topper, like fresh pineapple, toasted coconut, and always an edible flower.
Coconut Haupia Pudding
1 can full-fat coconut milk or cream
1/4 cup coconut sugar
pinch of pink salt
2 heaping tbls arrowroot
Toppings: fresh pineapple, toasted coconut, and edible flowers
Whisk the arrowroot in a tablespoon or two of water, and set aside.
Place the coconut milk, sugar, and pinch of salt in a small pan over medium heat. Once the mixture is warm and the sugar has melted. whisk in the arrowroot slurry.
Continue to simmer, whisking often, until the pudding is thickened and well-cooked together (about 7 minutes.)
Pour into a pretty bowl or individual ramekins, and store in the refrigerator until well chilled.
To serve, top with minced pineapple, toasted coconut, and an edible flower.