Sweet coconut cream custard cubes are a favorite Alii Luau dessert.
- Coconut Milk, 2 each 16 oz cans
- Water, 3 cups
- Cornstarch, 6 oz
- Sugar, 1 cup
Mix 2 cups water with cornstarch. Set aside.
Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
When mixture is smooth and thick pour into a clean baking tray.
Cool to room temperature, then chill until cold.
Cut into 1-inch squares.
Now, those impulsive cooking students at the Maui Community College have also provided the means for you to take this one step further. It may not be traditional, they say, but you can "take ordinary haupia and make it a special ‘company coming’ dessert." What’s the secret? Make a dough with 1/2 cup butter or margarine, 3 tablespoons of sugar, 1 cup of flour and 1/4 cup of chopped nuts. Press the dough into a pan and bake it for 15 minutes at 350°F (175°C). When the crust is cool, pour the just-made haupia over the top, chill it, and then serve with whipped cream and a sprinkling of plain or toasted shredded coconut.