Chef Joeys Haupai Recipes

HAUPIA FRENCH TOAST

Steps:

• To make the haupia, pour the coconut milk into a saucepan. Combine the sugar and cornstarch in a small bowl, stir in the water and blend well. Stir the sugar mixture into the coconut milk and cook stirring over low heat until mixture thickens. Pour into 8-inch square pan and chill until firm. Cut into 2-inch squares.
• To prepare the French toast, make a slit in the center of the bread and stuff the haupia in the center. Slice the bread at a bias cut, approximately 1 1/2-inches thick. You should have approximately 12 slices.
• In a mixing bowl, combine the eggs, cream, sugar, and cinnamon and whip until ingredients are well mixed. Dip each piece of bread in this mixture, allowing it to soak in on both sides. Lightly shake off any excess.
• Heat a griddle to 375 degrees F and sear each piece of bread until golden brown.
• To serve, place slices on each plate and sprinkle with powdered sugar and garnish with fresh fruit.

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Mix cornstarch and water in a small bowl. Mix till the cornstarch is completely dissolved. Set aside.
• In a small saucepan over medium heat, combine the whole can of coconut milk and sugar. Whisk together, and keep whisking until it's just about to boil.
• Slowly pour in the cornstarch/water mixture while whisking.
• Turn the heat to low, and keep cooking for 10-15 minutes. You'll want to stay at the stove at this whole time, and whisk pretty frequently. You'll know the haupia is ready when it gets much thicker (almost "gluey") and starts to pull away from the side of the saucepan when you whisk.
• Pour into a greased (or parchment paper lined) 8x8 pan. Let cool at room temperature for 15 minutes. Then cool in the fridge for 1-2 hours until set. Cut into squares and enjoy chilled ^_^

AUTHENTIC HAWAIIAN HAUPIA (COCONUT PUDDING)

Steps:

• Combine cornstarch and water in a small bowl. Stir until cornstarch is dissolved then set aside.
• In a medium-sized sauce pan over medium heat, combine coconut milk and sugar.
• Whisk constantly until mixture begins to simmer.
• While continuing to whisk, SLOWLY pour in the water/cornstarch mixture until it thickens.
• Reduce heat to low and continue to whisk until you have a thick, pudding-like consistency (this is important, it needs to be thickened while it is heating or it won't set up).
• Pour into a greased 8"x8" baking dish* or square containers (I actually like to use my smaller glass Tupperware containers becasue the sides are more straight, making for more consistent squares).
• Allow to cool to room temperature (about 10-15 minutes) then cover and refrigerate for 2+ hours.
• When ready to serve, cut into 2" squares and serve cold.
• *Note: If serving as a custard or pudding, pour into individual serving ramekins or bowls and chill.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.