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Ingredients |
5 Tbsp Cornstarch
4 Tbsp Sugar |
1/8 tsp Salt
2 C Coconut milk |
| Cooking Instructions |
Make a smooth paste of the dry ingredients and 1/2 cup of coconut milk. Add remaining coconut milk and cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into a shallow pan and set in a cool place until firm.
For thick haupia, or one that will hold its shape when cut, increase the cornstarch to 2 1/2 Tbsp.
If you can't find canned coconut milk here's how to make with fresh coconut.
Coconut milk:
Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain and measure coconut milk. |
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