Haupia (Coconut Pudding)

Ingredients

• 2 cans (13.5 oz each) Coconut milk, full-fat
• 1/2 cup Cornstarch
• 1/2 cup Sugar
• 1/4 cup Water

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

Instructions

1. 1In a medium (2-quart / 2000 ml) saucepan, whisk together the 1/2 cup of cornstarch and 1/4 cup of water until the mixture is completely smooth and lump-free.
2. 2Add the 2 cans (about 380 g each) of full-fat coconut milk and the 1/2 cup of sugar to the saucepan with the cornstarch mixture. Whisk everything together until well combined.
3. 3Place the saucepan over medium heat, approximately 148.9-162.8°C (150-163°C). Cook, stirring constantly with a whisk or rubber spatula, for 8-12 minutes, until the mixture visibly thickens and begins to gently simmer, with small bubbles breaking the surface.
4. 4Reduce the heat to low, approximately 93.33-107.2°C (93-107°C). Continue to cook, stirring occasionally to prevent sticking, for another 5 minutes; the mixture should be thick enough to coat the back of a spoon.
5. 5Carefully pour the hot haupia mixture into an 20.32 × 20.32 cm (20 × 20 cm) square dish. Allow it to cool at room temperature for at least 30 minutes to stop the cooking process and prevent condensation when covered.
6. 6Once cooled, cover the dish tightly with plastic wrap, ensuring the wrap touches the surface of the haupia to prevent a skin from forming. Refrigerate for at least 2 hours, or until the haupia is completely firm and set.
7. 7Once firm, remove the haupia from the refrigerator. Use a sharp knife to cut it into 5.08 cm (5 cm) squares and serve chilled.

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