Haupia Parfaits with Mango

Ingredients

• 2 cups Coconut Milk
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1/4 cup Water
• 1 tsp Vanilla Extract
• 2 medium Mango

Instructions

1. 1In a medium saucepan, combine the 2 cups of coconut milk and the 1/2 cup of sugar. Whisk them together until the sugar is fully dissolved.
2. 2In a separate small bowl, whisk together the 1/4 cup of cornstarch and the 1/4 cup of water until no lumps remain and a smooth slurry forms.
3. 3Place the medium saucepan with the coconut milk and sugar over medium heat (approximately 300-325°F or 150-163°C). Bring the mixture to a gentle simmer, where small bubbles just begin to form around the edges of the pan.
4. 4Slowly pour the cornstarch and water slurry into the simmering coconut milk mixture while continuously whisking. Continue to cook, stirring constantly, for 5 to 7 minutes, until the mixture visibly thickens to a consistency that slowly drips from the whisk.
5. 5Remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract. Allow the haupia to cool at room temperature for 15 minutes to prevent the mango from heating up when layered.
6. 6While the haupia cools, peel the 2 medium mangoes and cut their flesh into 1/2-inch (1.25 cm) cubes.
7. 7In each of four parfait glasses or small bowls, spoon a layer of the slightly cooled haupia, then add a layer of the diced mango. Repeat these layers until all the haupia and mango are used, finishing with a layer of mango on top.
8. 8Place the assembled parfaits in the refrigerator and chill for at least 30 minutes before serving. This allows the haupia to set completely and become firm.

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