THE ELECTRIC KITCHEN
Delicious haupia is even better as part of sundaes and cakes
IT'S FUNNY how a lot of people don't like coconut, but they love haupia. Maybe it's because haupia's smooth and creamy texture is so much more appealing than the dry, chalky shredded coconut so often found in other coconut desserts. And its cool, clean taste makes it a natural palate cleanser after a heavy meal.
These recipes from our files offer different ways to enjoy this favorite local treat. All are quick and easy to prepare.
1 package (2 ounces) haupia pudding mix
1 quart ice cream
Diced tropical fruit (pineapple, papayas, bananas, mango, kiwi or melons)
Prepare pudding mix according to package directions.
Spoon ice cream into individual bowls. Top with warm pudding and fruit. Serves 8.
Approximate nutritional analysis, per serving (not including diced tropical fruit): 200 calories, 12 g total fat, 9 g saturated fat, 70 mg cholesterol, 50 mg sodium, 20 g carbohydrate, no fiber, 18 g sugar, 5 g protein
Chocolate Haupia Cake
1 package (18.5 ounces) chocolate cake mix
6 tablespoons sugar
5 tablespoons cornstarch
3/4 cup water
1 can (12 ounces) frozen coconut milk, thawed or 1 can (13.5 ounces) good quality canned coconut milk
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon cocoa powder (optional)
Chocolate curls or freshly grated coconut
Prepare and bake mix in a 13-by-9-inch pan according to package directions. Cool. Split cake into two long thin layers.
In a pan, combine sugar, cornstarch and water. Stir in coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly.
Spread haupia between layers and on top of cake. Let stand until firm.
To serve, whip cream; fold in powdered sugar and cocoa powder. Spread on sides and top of cake. Top with chocolate curls. Serves 15.
Approximate nutritional analysis, per serving (not including cocoa powder, chocolate curls or coconut garnish): 300 calories, 16 g total fat, 10 g saturated fat, 30 mg cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein
1 cup butter or margarine
1 cup sugar
2 cups flour
1/2 cup chopped nuts
1/2 cup cornstarch
3 cups water
2 cans (12 ounce size) frozen coconut milk, thawed
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup shredded coconut
Preheat electric oven to 350 degrees.
Cream butter with 1/3 cup sugar. Mix in flour and nuts. Press into 13-by-9-inch pan. Bake 15 to 18 minutes or until crust is golden; cool.
In a pan, combine remaining 2/3 cup sugar with cornstarch; stir in water and coconut milk. Cook over low heat, stirring constantly until thickened. Cool and pour over crust; chill.
Before serving, cover with whipped topping and sprinkle with coconut. Serves 20.
Approximate nutritional analysis, per serving: 300 calories, 21 g total fat, 15 g saturated fat, 25 mg cholesterol, 75 mg sodium, 28 g carbohydrate, 1 g fiber, 13 g sugar, 3 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com