Post #780443 by nui 'umi 'umi on Mon, Oct 9, 2017 9:21 PM

Huapia with Passionfruit syrup and Raspberry syrup. Oh, and a dollop of fresh whipped cream.

Here’s a couple of my favorite recipes

Huapia
5 tablespoons cornstarch

1/4 cup white sugar

1/8 teaspoon salt

2 cups coconut milk
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.

Huapia Cheesecake Servings: 12
Crust
1 1/2 cups coconut cookie crumbs
1 cup butter (2 blks. melted)
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
Cheesecake Layer
1 (8 ounce) package cream cheese
8 ounces sour cream
1 (8 ounce) container Cool Whip
1/2 cup sugar
Haupia Layer
2 (12 ounce) cans coconut milk (or coconut cream)
1 cup sugar
1 cup cornstarch (dissolved in 1/4 cup cold water)
Directions:

1
For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
2
Place coconute cookie crumbs, coconut, and macadamias into pan.
3
Drizzle with melted butter. Stir in butter and press onto bottom of pan.
4
Bake for 15 minutes. Cool completely.
5
For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
6
Fold in Cool Whip. Spread mixture onto cooled crust.
7
Refrigerate to set.
8
For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
9
Cook until mixture thickens to a custard like consistency.
10
Remove from heat and stir constantly while cooling.
11
pour and spread cooled mixture over top and refrigerate to set.