Haupia

This is my Aunty Donnie's recipe for the hawaiian coconut milk dessert, haupia. It's a cross between almond jello (color/texture) and coconut pudding (flavor). At times I have substituted splenda for sugar and Lactaid for regular milk. While the mixture takes only minutes to cook it will require a few hours in the fridge to cool and set. Cut the haupia into squares and serve cold.

Ingredients:
3 cups coconut milk (2 cans/13.5 oz)
2 & 1/4 cups whole milk
1 cup sugar
1 cup cornstarch
1 tsp vanilla

Directions:
Combine cornstarch, vanilla and regular milk in a bowl and stir until there are no lumps. Set aside. Combine the coconut milk and sugar in a saucepan and cook over med heat, stirring until the sugar completely dissolves.

Add the cornstarch/milk to the sugar/coconut in the saucepan and stir constantly. Cook everything together until the mixture starts to bubble and get thick. Pour into 9x13 baking pan, cover with plastic wrap and let the mixture cool for a few hours (or overnight) in the fridge. I would let the mixture cool for 15 min on the counter before you put it into the fridge. Piping hot food should never go directly into the fridge.

Cut into squares and serve cold.