Haupia Pudding Cups

Instructions

1. 1In a medium saucepan, add the 2 cups of coconut milk, 0.25 cup of cornstarch, 0.25 cup of sugar, and 0.125 tsp of salt. Whisk these ingredients together thoroughly until the cornstarch and sugar are fully dissolved and there are no lumps.
2. 2Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or rubber spatula, for 8-10 minutes, until it reaches a gentle simmer (approximately 85-96.11°C or 85-96°C). The mixture should visibly thicken and small bubbles should begin to break the surface.
3. 3Once the mixture is simmering and thickened, continue to cook for an additional 1 minute, stirring constantly. The pudding should be thick enough to coat the back of a spoon.
4. 4Carefully pour the hot haupia pudding into four individual serving cups or small bowls. Each cup should contain approximately 0.5 cup of pudding.
5. 5Allow the pudding cups to cool undisturbed at room temperature for at least 30 minutes. This initial cooling prevents condensation from forming when refrigerated.
6. 6Once cooled to room temperature, transfer the pudding cups to the refrigerator. Chill for at least 2 hours, or until the pudding is fully set and firm to the touch. Chilling is essential for the pudding to achieve its proper firm, jiggly texture.

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