Here is a simple and quick dessert that you’ll find to be a piece of cake to make for the upcoming holidays! Your return on time in the kitchen will be huge!
2 cups coconut rolls, other graham cracker or ginger snaps
2T- 1/4 C coconut oil
12 oz. recipe-ready ‘uala
1 cup canned coconut milk
½ cup brown sugar
2 Tbsp. arrowroot starch
2 Tbsp. agar-agar
2 tsp. vanilla extract
A dash of salt
1 can coconut milk
5 Tbsp. cornstarch
4 Tbsp. sugar
½ cup water
Add crust ingredients into a blender and blend until ingredients turn into crumbles.
Add the crumbles into a pie tin, and press down to form a crust.
Place crust in the fridge while you prepare the filling.
Steam ‘uala until tender.
Soak agar-agar in equal parts water for 15 minutes.
Add coconut milk, arrow root, sugar, vanilla, soaked agar-agar, and salt to a saucepan. Make sure to add agar-agar and arrow root and whisk before turning on the heat, this will prevent clumping.
Heat on low and whisk the mixture until smooth.
Let this mixture cool briefly. Combine with the steamed ‘uala in a blender. Blend all your ingredients together.
Pour blended ingredients over your crust and let chill in the refrigerator for 15 minutes.
Whisk water and cornstarch in a small bowl until cornstarch is completely dissolved. Set aside.
Combine coconut milk and sugar in a saucepan over medium heat. Whisk together until mixture is boiling.
Slowly pour water and cornstarch mixture into the coconut milk and sugar mixture. Whisk together.
Turn heat to low, and keep cooking for 10-15 minutes, whisking frequently. Haupia is ready when it becomes “gluey.”
Pour haupia over the cooled pie.
Let cool for 6 hours before serving.