Ingredients
- 1 frozen (216 grams) pie crust (9-inch, or graham cracker pie shell)
- FOR HAUPIA FILLING
- 1/2 cup cornstarch
- 1/4 cup water (enough to fully dissolve cornstarch)
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 12 ounces coconut milk (frozen, thawed)
- FOR TROPICAL TOPPING
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 to 4 tablespoons water (enough to fully dissolve cornstarch)
- 2/3 cup frozen pineapple-orange-guava juice concentrate
- Shredded coconut (optional)
How to Make
-
Step 1: Prepare frozen pie crust per instructions.
-
TO MAKE THE HAUPIA FILLING
-
Step 2: Combine water and cornstarch, set aside.
-
Step 3: In a saucepan, add coconut milk, sugar, and salt. Bring almost to a boil and add cornstarch mixture. Lower heat while whisking mixture until it is thick and smooth. Remove from heat and let stand a few minutes. Pour into pie shell and refrigerate until haupia sets.
-
TO MAKE THE TOPPING
-
Step 4: Add water to cornstarch and mix until dissolved, set aside.
-
Step 5: In a saucepan, add concentrate and sugar and bring almost to a boil. Remove from heat and add cornstarch mixture and stir continuously until mixture thickens.
-
Step 6: Cool slightly and pour or drizzle over chilled haupia filling. Chill until topping sets (like overnight).
-
Step 7: Top with shredded coconut before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.