Haupia pudding is a traditional coconut milk-based Hawaiian dessert. Popular since the 1940s, it is most often chilled in a retangular pan and then cut into blocks and served. Here, we add it as a topping to a delicious fresh mango filling.
This recipe utilizes a ‘soft set’ recipe for the haupia, keeping the haupia creamy without letting it harden too much, unlike the traditional ‘hard set’ recipes for haupia that result in a much more gelatine-like consistency.
Cut mango into cubes (about 1 inch in size) until you have about 4 cups worth. If you’re using frozen mango, make sure you thaw prior to use. Place in a large bowl.
Mix together the corn starch, sugar and cinnamon. Add mixture to the chopped mango and stir.
Pour into the pie shell (you can use a frozen shell, or make your own).
Cover with aluminium foil and bake at 350F for about 35-40 minutes (until bubbling). Set aside.
Add corn starch to 1/4 cup of the coconut milk. Stir until all dissolved.
Pour the remaining coconut milk into a saucepan. Add the sugar and the salt. On a medium heat, cook until all of the sugar has dissolved.
Then slowly add the corn starch mixture as you whisk. Keep stirring with the whisk until thickened (this should take about 2-3 minutes).
Pour thickened mixture over the mango pie. Let cool to room temperature before refrigerating for at least 1-2 hours.