2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
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and more.....
 
 













 

  Terry's Hawaiian Coconut Pudding
 
  • Haupia is a favorite coconut dessert at a Hawaiian luau. Terry put her talents to a basic recipe and transformed it completely! Creamy coconut combined with pineapple, brown sugar, and toasted coconut make the best tropical coconut dessert ever (except maybe for Terry's coconut flan).
  • This pudding can be made a day ahead of time and stored in the refrigerator.

Ingredients
  • 2 cups coconut milk
  • 1 cup whole milk
  • 1 cup coconut, shredded and unsweetened
  • 1 can condensed milk
  • 1/2 cup corn starch
  • 1/4 cup sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

Ingredients for topping

  • 2 cups fresh pineapple, finely diced
  • 2 cups sugar
  • 1/2 cup coconut, shredded and unsweetened

Directions
  • In a large pot, combine 1 cup coconut milk with whole milk, sugar and corn starch. Whisk until incorporated. Turn burner on low, stirring every 2 to 3 minutes until mixture thickens. Add remaining coconut milk and condensed. Continue whisking, raise temperature until mixture bubbles and thickens. Turn off heat, add coconut and vanilla extracts and shredded coconut. Stir well. Pour into a 9 x 13 pan. Refrigerate until set ,at least two hours.
  • For the topping, first toast coconut in the oven on a baking sheet at 400 degrees for about 6 or 7 minutes or untill golden brown. Set aside. Heat heavy sauce pan, add sugar, keep temperature on medium. Sugar will liquify and carmamelize. Do not allow it to burn. When caramalizing sugar it is important to stay with it. Don't walk away. When sugar is amber in color turn, off heat, stir in pineapple.
  • To serve, cut coconut pudding into squares. Scoop a large spoonful of caramelized pinapple on bottom of the dish, put the pudding square on top and sprinkle with toasted coconut.
  • Serves 8 to 8 people.  Ohoiho!

 

Dirk's Fish and Gourmet Shop © 2012