Haupia Coconut Pudding Shooters

Instructions

1. 1In a medium saucepan, whisk together the 2 cups of coconut milk, 3 tablespoons of cornstarch, 0.5 cup of sugar, and 0.125 teaspoon of salt until the mixture is completely smooth and no lumps remain.
2. 2Place the saucepan over medium heat (around 148.9°C or 150°C). Cook the mixture, stirring constantly with a whisk or spoon, for 8 to 12 minutes. The mixture is ready when it has thickened enough to coat the back of your spoon and holds its shape briefly when you draw a line through it with your finger.
3. 3Remove the saucepan from the heat. Let the thickened coconut mixture cool in the saucepan for about 5 to 10 minutes, stirring occasionally to prevent a skin from forming.
4. 4Carefully pour the slightly cooled mixture into 4 shooter glasses or small cups, dividing it evenly among them.
5. 5Place the shooter glasses in the refrigerator. Chill for at least 2 hours, or until the haupia is firm and set.
6. 6Just before serving, sprinkle the 2 tablespoons of toasted coconut flakes over the top of each shooter glass as a garnish.

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