EASY HAUPIA RECIPE (Hawaiian Coconut Pudding) | Keeping It Relle
Haupia, also known as Hawaiian coconut pudding, is a sweet, cool, refreshing treat. This easy recipe only uses 4 ingredients and is perfect for the home cook to share with family and friends.
Follow along as I show you how to make haupia.
Find recipe details at
Subscribe and click the notification bell so you can be updated each time I upload a new video.
Tried this recipe? Tag me on social. I’d love to see and share it.
Instagram:
Facebook:
Pinterest:
Easy Haupia Recipe
Ingredients:
1 can (13 oz) coconut milk
¼ cup granulated sugar
5 tablespoons cornstarch
1/2 cup water
Directions:
Lightly grease an 8x8 pan with non stick cooking spray and set aside.
In a medium mixing bowl add water, cornstarch, and sugar. Whisk until well combined. Set aside.
Add coconut milk to a medium sized pan over medium high heat and heat until the liquid just starts to bubble. Stirring frequently so the milk does not burn.
Then add the cornstarch mixture to the pan and continue to stir. Heat until the mixture starts to thicken and resembles pudding. Remove from heat.
Pour the haupia into the prepared 8x8 pan ( and allow to cool. Then place pan in the refrigerator until set, about 2 hours or you can leave it overnight.
Cut into squares and ENJOY!
For nutrition information please visit my blog in the link above.
#keepingitrelle #haupia #hawaiianfood
Super EASY Coconut Pudding | No Agar Agar | No Gelatin
Get ready to enjoy this refreshing Coconut Pudding! With just a few ingredients, this Coconut Pudding comes together in minutes. Perfect for a warm summer day, this is a must-try dessert!
Full Written Recipe -
Shop Platin' It With Wendy (Canada) -
Shop Platin' It With Wendy (US/Global) -
#platinitwithwendy #coconutpudding #dessert
______________________________________________
Subscribe to impress with ease! -
Check out more recipes -
Caramel Coconut Pie/Caramel Coconut Pudding Pie/ #coconutdessert #Coconutpie Coconut Dessert
Here is a delicious Caramel Coconut Pie with a divinely creamy filling, a crunchy, flavorful crust with a pleasing punch of caramel to bind the dessert in perfect harmony.
Ingredients:
Crust
200g digestive biscuits
1/4 cup salted butter
1 egg yolk ( optional)
50g toasted coconut
Caramel:
1/3 cup sugar
2 tbsp salted butter (melted)
1/3 cup heavy cream
Garnish
Nuts of your choice
Coconut
Caramel
Pudding
800ml coconut cream
5 tbsp cornflour
2 tbsp vanilla extract
1 cup condensed milk
Instructions:
Crust:
1. Toast your coconut for about 5 minutes, or until golden brown at 150°C. Once toasted, let the coconut cool before grinding it into smaller bits. You can make your coconut as course or fine as you like.
2. In a blender, grind your digestive biscuits or graham crackers into a powder. Add butter, the toasted coconut bits we prepared, and I would recommend adding an egg yolk to help bind the crust, however, this ingredient is optional. Give the mixture a spin to fully incorporate the added ingredients.
3. Place the mixture into an oven-proof dish and flatten it out using a spatula or a cup to form a flat and even surface before baking it at 150°C for about 10 minutes.
Caramel:
1. Heat a heavy bottom, nonstick pan and gradually add sugar evenly as it melts. Avoid stiring the sugar at this point as that might cause clumps. Once the sugar is all melted and has become a rich color, keep stiring the mixture as you pour in your heavy cream to avoid clumping. Then add in your melted butter and your caramel is now ready to cool.
2. Once at room temperature, evenly spread the caramel onto the baked and cooled crust using a spatula.
3. On top of your caramel, sprinkle nuts of your choice. (Optional)
Pudding:
1. In a glass, stir cornflour and milk together to form a thickening agent.
2. Heat a pan on medium flame before you add your coconut cream. Once the cream reaches a boil, stir in the condensed milk and vanilla extract. Allow the mixture to boil for about 3-5 minutes. On a slow flame, pour in the conflour mixture while stiring constantly to avoid clumping.
3. Pour the pudding while it's hot onto the crust and let it set. If desired, you could add an extra drizzle of caramel, toasted coconut, or a sprinkle of nuts. It is better to do this step once our pie has been refrigerated for 5 to 6 hours, or overnight as it prevents your nuts and toasted coconut from getting soggy.
Easy #coconutmilk#pudding#coconut | No#agaragar No#gelatin | Only 3 ingredient
#coconut #pudding
no oven special pan recipe
Easy coconut pudding
ingredients
coconut milk
sugar
cornflour
other videos:
brunch recipe
easy samosa spring roll sheets
Special samosa bread recipe
best side dish for chapati
high protein breakfast
chocolate cake in steamer
crispy potato fries
instant rice flour dosa
healthy vegetable soup
special pan recipe
tortilla using batter
Music
Tokyo Music Walker - Colorful Flowers is under a Creative Commons (CC BY 3.0) license.
???? Music provided by BreakingCopyright:
????
Easy Coconut Pudding Recipe ♥️ | New And Unique Style Pudding Recipe
#pudding #dessertbycookwithlubna #dessert
ingredients:-
5 tbsp corn flour + 1/2 cup milk
1 liter milk ( 4 cup )
1/2 cup condensed milk
1/4 cup sugar
1 cup dessicated coconut ( 100 g )
1 tbsp butter
1 tsp vanilla essence
3 packets digestive or any sweet biscuits
Follow me on Facebook:
Follow me on Instagram:
Follow me on YouTube:
Cook with Aaliya:
Blush n fit :
Chia Pudding with Coconut Milk
Full recipe:
For all your sweet breakfast lovers out there, this chia pudding with coconut milk really hits the spot with its rich and creamy texture. It is made with 3 ingredients: coconut milk, chia seeds, and maple syrup, for a simple and wholesome start to the day.