Dairy-Free Haupia Pudding with Toasted Coconut

Instructions

1. 1In a medium saucepan (e.g., 2-3 quart capacity), combine the 2 cans of coconut milk, the 1/2 cup of cornstarch, and the 1/2 cup of sugar. Whisk these ingredients together thoroughly until the mixture is completely smooth and there are no lumps of cornstarch.
2. 2Place the saucepan over medium heat (approximately 148.9-176.7°C or 150-175°C). Cook for 8-12 minutes, stirring constantly with a whisk or rubber spatula, until the mixture visibly thickens to a pourable, spoonable consistency, coats the back of a spoon, and comes to a gentle boil, forming large bubbles on the surface.
3. 3Remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract until it is fully combined with the haupia mixture.
4. 4Carefully pour the hot haupia mixture into six individual serving dishes (e.g., about 113 g ramekins) or into one large serving bowl (e.g., a 1.5-quart bowl).
5. 5While the haupia cools slightly, place a small, dry skillet (e.g., 20.32 cm) over medium heat (approximately 148.9-176.7°C or 150-175°C). Add the 1/2 cup of shredded coconut to the skillet and toast for 3-5 minutes, stirring frequently, until the coconut turns golden brown and smells fragrant.
6. 6Sprinkle the toasted 1/2 cup of shredded coconut evenly over the top of the haupia in the serving dishes or large bowl. Allow the haupia to cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until it is firm and fully set. Chilling is essential for the haupia to achieve its proper texture and firmness.

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