Ingredients needed:

These are the items needed, the recipe is split in two parts so don’t mix until you read through the list. Mahalo.

• 1 Tablespoon instant Kona coffee crystals or Any Brand instant coffee  
  (Decaffeinated instant coffee crystals are ok as a substitute)
• 3 cans coconut milk, 13 ounce cans seem to be the only size close to these recipe requirements
• Total of 5 cups coconut milk for recipe
• 7 Tablespoons sugar
• 6 Tablespoons cornstarch
• Cupcake/muffin pan, enough for 12 cupcake cups
• Cupcake baking cups, paper or foil, 12

Kona Coffee Part

Add the following to a medium saucepan:

• 1 tablespoon instant coffee
• 3 tablespoons cornstarch
• 3 ½ tablespoons sugar
• 2 ½ cups coconut milk

Stir all above ingredients in the medium saucepan with a whisk kitchen tool and cook on medium heat.  Stir almost constantly so the mixture does not stick to the pan and burn. You can cook this on low to medium heat depending on how hot your stove gets.  I stir every 30 seconds and tip the pan to make sure the bottom is not getting a thick coating.  I also use a spatula to unstick the mixture. Cook for about 15 minutes or until the mixture gets as thick as pudding.  Do not overcook past 20 minutes. 

When the mixture is thick, transfer with a soup ladle or large spoon into cupcake papers in the aluminum cupcake/muffin pan.  Only fill the cups ½ full as you will be adding the coconut Haupia to the top later.

Set these Kona coffee Haupia filled cups in the refrigerator.  Now mix the remainder of the recipe.

Part 2:

Rinse saucepan or use a second pan and add to it the following ingredients:

• 3 tablespoons corn starch
• 3 ½ tablespoons sugar
• 2 ½ cups coconut milk.

Stir all above ingredients in the medium saucepan with a whisk kitchen tool and cook on medium heat.  Stir almost constantly so the mixture does not stick to the pan and burn. You can cook this on low to medium heat depending on how hot your stove gets.  I stir every 30 seconds and tip the pan to make sure the bottom is not getting a thick coating.  Cook for about 15 minutes or until the mixture gets as thick as pudding.  Do not overcook past 20 minutes.

When the mix is thick transfer with a soup ladle or large spoon over the top of the Kona coffee cups that were in the refrigerator, filling the cups almost to the top.  If some of the flavors swirl together, not to worry…it will add to the charm of this dessert.

Place the aluminum pans in the freezer, careful not to spill.  Freeze at least 2-4 hours or overnight.  When the Kona coffee Haupia cups are hard to the touch they are ready to serve.  I prefer to remove the outer paper cupcake cups and serve them on a small dessert plate. With the papers removed the 2 contrasting colors and flavors are eye appealing.

Enjoy this delicious dessert and remember to spread the Aloha Spirit wherever you live.  Thanks for reading my column and please leave a comment or rating. 

Please be short and to the point, and respect the other voices in the discussion. You may edit and delete comments for up to three days after date of post. We reserve the right to edit or delete inappropriate comments. For more information read our site policies »

In order to comment, you must be logged in. Login | Register | Help

Comment

Denotes required fields.