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Hawaiian Haupia Coconut Custard

It was tempting to make a Hawaiian-inspired dessert using pineapples… but as I mentioned to you originally, we were instructed by our Guruji to only make one dish with pineapple for the Hawaiian Vegetarian Festival a few weeks ago.

To be honest… I liked the idea and the challenge, because as I have learned, Hawaiian cooking is much more than about the pineapple. And just by adding pineapple to something, doesn’t make it Hawaiian, right?? This was a Hawaiian Festival, not a pineapple festival.

A typical Hawaiian dessert is haupia… very similar to a Puerto Rican tembleque. To make sure the locals didn’t confuse this Hawaiian dessert with its local “braddah”, as they say in the islands, we added a nice little twist, of lime rind that is and a drizzle of carob syrup.

HAWAIIAN HAUPIA COCONUT CUSTARD

2 cans of coconut milk or one 25oz can

1 cup of water

6 tbs cornstarch

2/3 cups brown sugar

¼ tsp salt

2 pieces of lime rind

In a large saucepan or small pot at medium high heat, add the coconut milk. Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
Add the sugar, salt and lime rinds and stir well with a wooden spoon.
Add 1 cup of water to the cans to “wash them” from any leftover coconut milk. Add the cornstarch to this water to create a slurry. Mix well with a small whisk and add to the pot on the stove.
Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps. When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch. Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
Transfer individual plastic cups for individual servings. Make sure you remove the lime rinds.
Allow to slightly cool for about 20 minutes on top of the kitchen counter. After that, transfer to the fridge to cool and set for about 2 hours. The final product will set but still be “jiggly” when you shake the mold or cup.
Garnish with a drizzle of carob syrup and a paper umbrella…

Tags: #karmafree, carob, coconut, coconut milk, custard, food, Hawaii, lime rind, Vegan, vegetarian

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Categories desserts

Coquito Ice Cream

25 Dec

I have been meaning to make an ice cream using my Coquito recipe for years… but recently I asked my mom for her ice cream maker and I have become a frozen dessert maniac.

I educated myself on making ice creams… proportions, flavors, textures. And the best ice creams always included some sort of egg component. And as you know, eggs are no-no’s in KarmaFree Cooking. I was willing to give this project a few tries, but making Coquito takes a few steps and I didn’t want to be wasteful.

I struck gold when I took my ice cream making inquiries to a Facebook group we have – the Serious Eats Water Cooler. There a few friends introduced me to Max Falkowitz, an ice cream guru who’s also part of the editorial team at Serious Eats. Between his recommendations and my friend Jerzee Tomato’s input, I came up with a brilliant combination of texture and smoothness.

Create a custard… without using eggs and mix in the Coquito. Genius!!! The Coquito has fat from the coconut milk, evaporated and condensed milks so all you need to do is add some more to the custard.

I hope you enjoy it as much as we do! My mom was in awe when she tried it… as has been each and every person who has tasted it after that. This was a home run!

COQUITO ICE CREAM

2 cups of my Coquito Recipe

1 ¼ cups half and half

2 tsp cornstarch

½ cup brown sugar

First we need to create the components… you can make a batch of Coquito first and then make the cornstarch custard.

In a medium saucepan over medium heat, add 1 cup of half and half and sugar. Add the cornstarch to the remaining ¼ cup half and half. Whisk well to create a slurry and while whisking, add to the saucepan with the rest of the ingredients.
Whisk or stir constantly using a wooden spoon to avoid any lumps while the mixture thickens. It’ll take about 5-6 minutes. The custard is done when it coats the back of a wooden spoon and when you run a finger thru it, the sides of custard will not get back together.
It may look a tad loose, but it’ll thicken in the fridge while it cools.
Transfer the custard to a heatproof bowl or even a glass measuring cup and chill in the fridge at least 2-3 hours. I place a plastic film over the custard to avoid it creating a film on top. You can do this even a few days in advance if you want. Just like making the Coquito in advance.
When you’re ready to assemble the ice cream, in a pitcher bring together 2 cups of Coquito and the cornstarch custard, which should measure just a tad more than 1 cup. Mix well to combine and add to your ice cream maker. Churn 25-30 minutes according to your ice cream machine’s instructions.
Transfer to a container to freeze in the freezer for about 2 hours before serving. It’s delicious right off the ice cream maker… but it’s at its best after a few hours in the freezer.
When you’re about to serve it… leave it a few minutes at room temperature before scooping.