Haupia (Coconut Pudding)

Haupia is a coconut pudding that is a staple dessert served  at every Hawaiian luau.

Ingredients:

2 cups coconut milk

1 cup whole milk

6 tablespoons sugar

5 tablespoons cornstarch

1/4 tsp vanilla extract (optional)

Steps:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square baking dish and chill until firm.

Note* You can adjust sugar, adding or subtracting, to fit your personal preference

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.

Ingredients:

3 Pounds Sweet Potatoes, Peeled
1/4 cup Unsalted Butter, Melted
2 lb Granulated Sugar
2  Cups Coconut Milk
1 Cup Evaporated Milk
1 Tablespoon Vanilla Extract
1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon
1 Tablespoon Fresh Ginger, Grated 

Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.
2. Mix sugar and coconut milk and allow to rest 5 minutes.
3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,
   vanilla and raisins.
4. Stir until properly mixed and pour into a
   9 x 11 inch baking pan .
5. Bake at 350 degrees for 45 – 60 minutes.

Thai Grouper cooked in Banana Leaves

Ingredients:

Banana leaves (Parchment paper can be substituted)
6 Each, 6-8 ounce fillets of Grouper (Snapper or other firm fish can be substituted)

1 Ounce Phuket Thai Style Curry
2 Roma Tomatoes, peeled, seeded & chopped
1/4 Cup chopped green onions, sliced thin
1/2 Cup Coconut Cream

Salt & Pepper to taste

 Steps:

Preheat oven to 400 degrees.

1. Cut the banana leaves into rectangles large enough to be folded over the fish, or cut the parchment into similar pieces.
2. Sear the banana leaves, if you’re using them, over a gas flame until they are limp and pliable.
3. Place each fillet on a piece of banana leaf.
4. Sprinkle the fish filets on both sides with Phuket Thai Curry, salt and pepper.
5. Lightly brush filet with 1 tablespoon of coconut cream.
6. cover filet with diced tomato and green onion.
7. Fold the wrapping to enclosed the fish & filling, and seal the edges by folding over twice.
8. Fold over the ends in the same way.
9. Take the extra precaution of tying the packages with strands of banana leaf or butchers twine.
10.  Bake the packets for 10-15 minutes, depending on the thickness of the fish.

 

Serve with steamed Jasmine rice

Coconut Flan

1 Cup Granulated Sugar

6 Eggs

1 Can (12 ounces) Evaporated Milk

1 Can (14 ounces) Coconut Milk

1 Can (14 ounces) Sweetened Condensed Milk

1 Tablespoon Coconut Rum

Steps:

To caramelize the pan:
Pour the sugar into a 10-12 inch round  cake pan that is 3 to 4 inches deep, and cook over low heat, agitating constantly to prevent scorching.

When the sugar begins to bubble, remove the pan from the heat and turn it so the caramel glaze covers the bottom of the mold evenly. Set aside to cool.

To prepare the custard:

Preheat oven to 350 degrees

1. Lightly beat the eggs, then continue to beat the mixture as the remaining ingredients are added.
2. Pour the mixture through a strainer into the prepared mold.
3. Place the prepared flan pan into a water bath ( A larger pan filled with ½ to x inch of hot water, so that the water comes about half way up the side of the flan pan.)
4. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and allow to cool on a rack.
6. To unmold, run a thin bladed knife around the edge of the flan before inverting it onto a serving platter.

Curried Shrimp in Papaya Mustard Sauce

Ingredients:

1 Pound Shrimp, 16/20 Ct.

1 Ounce Phuket Thai Curry Powder

1/4 Cup Papaya Mustard

1/4 Cup Red Onion, Diced

1/4 Cup Diced Green Bell Pepper, Diced

1/2 teaspoon Sea Salt

1 Cup Coconut Milk

1 teaspoon Sugar

1 1/2 Tablespoon Canola Oil

2 Cups Basmati Rice, Steamed

2 Tablespoons Cilantro, Chopped

Steps:

1. In a large sauté pan over medium heat, cook curry powder, and oil for 1 minute.

2. Add onion, bell pepper  and garlic. cook until onion just starts to soften.

3. Add Shrimp, Papaya Mustard and sugar. Stir to incorporate mustard evenly

4. Add coconut milk, stir and reduce heat to simmer. Adjust seasoning with sea salt.

5. When sauce has thickened remove from heat.

6. Serve over steamed basmati rice, and garnish with chopped cilantro.