1 quart coconut milk (I made my own by blending 2 cups shredded coconut and 4 cups hot water in my vitamix, on high for about 3 minutes and running it through some cheesecloth)
½ cup sugar, vanilla sugar or erythritol if you want sugar free
¼ teaspoon salt
⅓ cup shredded coconut
¼ cup water
¼ cup cornstarch or arrowroot powder
1 tablespoon pure vanilla extract
Preparation Instructions
Combine the coconut milk, sugar and salt in a medium saucepan over medium heat. Stir until the sugar dissolves.
Add the coconut and cook another 5-6 minutes to soften the coconut.
Combine the cornstarch or arrowroot with the water and pour in the coconut milk mixture, stir until thick. You are looking for a consistency similar to yogurt.
Add the vanilla extract, stir to combine and then pour the mixture into serving dishes or a 8x8 pan, depending on how you want to serve it.
Chill until firm, about 6-8 hours, overnight is best.
Serve with a little toasted coconut or macadamia nuts sprinkled on top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/09/haupia/