Ingredients
- 2 packages frozen coconut milk (defrosted)(12 oz. bag)
- 1 cup granulated sugar
- 1 drop lemon extract
- 3 cups water
- 1/2 cup cornstarch
Directions
- In a sauce pot combine defrosted coconut milk, sugar, lemon extract, and 2 cups water.
- Place on stove and cook on medium heat.
- In a small bowl combine cornstarch and 1 cup warm water to make a slurry.
- When the coconut mixture comes to a boil, stir slurry in briskly.
- Reduce to med-low heat. Cook for 3 minutes stirring constantly.
- Remove from heat and our into pan.
- Immediately cover with plastic wrap. Make sure it is touching the haupia completely.
- Refrigerated at least 3-4 hours - overnight is best.
- Cut into 2" squares. Arrange on platter. Garnish with Toasted Coconut, Fresh Fruit, and enjoy.
Notes: For a creamier haupia, replace 1 cup of water with 1 cup whole milk. Or try a Lilikoi Swirled Haupia: Reserve 1 cup of hot haupia and mix 2 oz. of Passion Fruit Juice Base. Randomly drop over hot haupia. Use a small paring knife to swirl in a circular motion. Store covered with plastic wrap as previously mentioned.