Haupia Parfait

Instructions

1. 1In a medium saucepan, combine the 2 cups of coconut milk, 1/2 cup of sugar, and 1/4 cup of cornstarch. Whisk these ingredients together until the 1/4 cup of cornstarch is completely dissolved and no lumps remain.
2. 2Place the saucepan over medium heat (approximately 148.9-162.8°C or 150-163°C). Cook the mixture, stirring constantly with a whisk or spoon, for 5-7 minutes, until it visibly thickens to a consistency that slowly drips from the spoon and begins to bubble gently.
3. 3Remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract until fully combined. Allow the haupia mixture to cool at room temperature for at least 15 minutes, or until it is no longer steaming, to prevent the fruit from warming.
4. 4While the haupia cools, prepare the fruit. Cut the 1 cup of fresh pineapple and 1 cup of fresh mango into 1.27 cm (1.25 cm) cubes.
5. 5Gather four parfait glasses or small bowls. Begin layering by placing approximately 1/4 cup of the 1 cup of granola into the bottom of each glass. Follow with a layer of the cooled haupia mixture, then a layer of the 1 cup of fresh pineapple cubes, and finally a layer of the 1 cup of fresh mango cubes.
6. 6Repeat these layers in each glass until all of the 1 cup of granola, haupia mixture, 1 cup of fresh pineapple, and 1 cup of fresh mango are used. Place the parfaits in the refrigerator and chill for at least 30 minutes, or until thoroughly cold, to allow the flavors to meld and the haupia to set completely.

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