Coconut Haupia Parfaits with Mango and Toasted Coconut

Ingredients

• 2 cups Coconut milk
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 teaspoon Vanilla extract
• 2 cups Mango, diced
• 1/2 cup Shredded coconut, unsweetened

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, add the 2 cups of coconut milk, 1/2 cup of sugar, and 1/4 cup of cornstarch. Whisk these ingredients together until the mixture is smooth and the cornstarch is fully dissolved.
2. 2Place the medium saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or spoon, for 5-7 minutes until it visibly thickens and coats the back of a spoon, holding its shape briefly when lifted.
3. 3Remove the saucepan from the heat immediately. Stir in the 1 teaspoon of vanilla extract until it is fully combined.
4. 4Allow the haupia to cool at room temperature for at least 15-20 minutes. This helps it set slightly and prevents it from warming other ingredients during assembly.
5. 5Preheat your oven to about 165°C (160°C). Spread the 1/2 cup of unsweetened shredded coconut evenly in a single layer on a baking sheet. Bake for 5-10 minutes, stirring the coconut occasionally with a spatula, until it turns golden brown and becomes fragrant.
6. 6To assemble the parfaits, divide the cooled haupia among four individual glasses or jars. Layer with the 2 cups of diced mango and a portion of the toasted coconut. Repeat these layers until the glasses are full, finishing with a final layer of toasted coconut on top.
7. 7Place the assembled parfaits in the refrigerator and chill for at least 30 minutes. This allows the haupia to set completely and ensures the parfaits are cold and refreshing when served.

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