Haupia Coconut Pudding

Ingredients

• 4 cups Coconut Milk
• 1/2 cup Cornstarch
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 tbsp Toasted Coconut Flakes

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

Instructions

1. 1In a medium saucepan, add the 4 cups of coconut milk, 1/2 cup of cornstarch, 1/2 cup of sugar, and 1/4 teaspoon of salt. Whisk these ingredients together until the mixture is completely smooth and no lumps of cornstarch remain.
2. 2Place the medium saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or spoon, for 8-12 minutes, until it visibly thickens to a pudding-like consistency and begins to gently bubble around the edges, indicating it has reached a simmer at approximately 93.33-100°C (93-100°C).
3. 3Reduce the heat to low. Continue to cook the mixture for an additional 2-3 minutes, stirring constantly, to ensure the cornstarch is fully cooked and the pudding is smooth. The mixture should maintain a gentle simmer at approximately 82.22-93.33°C (82-93°C).
4. 4Carefully pour the hot pudding mixture into a single serving dish or divide it evenly among individual ramekins.
5. 5Allow the haupia to cool at room temperature for at least 30 minutes until it is only slightly warm to the touch; this prevents condensation. Once slightly cooled, cover the dish or ramekins tightly with plastic wrap and refrigerate for a minimum of 2 hours, or until the pudding is completely set and firm.
6. 6Just before serving, sprinkle the 2 tablespoons of toasted coconut flakes evenly over the chilled haupia.

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