Before I wander away from the cuisine...wanted to share Huapia with you.
Basically a Coconut Cream Pudding.
It can also be thickened to the point of being cut into bars. Or left a little less solid to fill a pie shell or dessert dish.
Huapia
1/3 cup sugar
2 egg yolks (raw)
Mix together until yellow and frothy.
Add 1 (14 ounce) can coconut milk and 2 tablespoons of coconut cream.
pinch of salt
1 tablespoon cornstarch mixed in 1/4 cup cold water to help thicken.
Put everything in a small saucepan over medium heat...and stir constantly until thickened.
It will be very thin and then thicken all at once.
Pour off into shell, pan or dessert bowl.
Garnish with toasted shredded coconut
To toast shredded coconut place a small pile on a baking pan at 350 until just browned.
(...this smells incredible, by-the-way, while toasting...)
Chill or just serve warm.
This is definitely joining the recipe file here.
My Haupia
Enjoy!
