Fruit-Layered Haupia Pudding
Make delicious haupia pudding even better with a garnish of fresh fruit and a bottom layer of smashed raspberries. Easy, refreshing, gluten-and-dairy-free.
Servings 4
Equipment
- Saucepan
- Serving glasses or jars
- A good, sharp knife
Ingredients
Haupia Pudding:
- 1 13.5 oz can full-fat Coconut Milk about 1⅔ cup
- 1½ tablespoons Organic Sugar see note, but coconut sugar, maple syrup or honey will also work
- 2 tablespoons water
- 2 tablespoons tapioca starch for grain-free, or corn starch
- ½ teaspoon vanilla extract optional
- pinch of salt optional
- fresh chopped fruit of choice
- mint leaves to garnish
Fruit Topping and Bottom Layer
- ½ cup raspberries mashed to a jam, for bottoms of glasses
- 4-5 strawberries hulled and chopped
- ⅓ cup raspberries
- 1-2 mandarin oranges peeled and chopped
- Other fruit to taste: kiwis blueberries, etc.
- 3-4 mint leaves plus more for garnish
Instructions
Raspberry Layer
- Place the ½ cup of raspberries into a shallow bowl. Mash them coarsely with a fork. Use a spoon to press one-fourth of the mashed berries into the bottom and partway up one side of each of four, 4-ounce serving glasses.
Haupia Pudding
- Place coconut milk and sweetener into a medium saucepan. Mix together 2 tablespoons of water with 2 tablespoons of tapioca or cornstarch and add that to the saucepan. Add the optional vanilla and salt to the saucepan and stir to combine.
- Bring to a simmer over medium heat, stirring constantly until the mixture begins to thicken. When ready, it should be the consistency of a thick gravy (thick but pourable).
- Let the pudding cool for about 5 minutes.
- Then, pour the pudding slowly into your berry-coated serving glasses.
- Cover and refrigerate for a few hours until chilled.
Fruit Topping
- Combine chopped fruit in a medium bowl and stir to combine. Do this just before serving so that the berries don’t get mushy.
- To serve, top pudding with several spoonfuls of mixed fruit, and garnish with mint leaves.
Notes
Maple syrup or honey can be used as sweeteners, but the pudding will become a slight tan color compared to what you'll get with organic sugar. Coconut sugar will make the pudding a little more tan than that.
This recipe has about half the sugar of a typical batch of haupia. If you have very tart fruit, you might increase the amount.
The amount of thickener added is about half the amount in a regular batch of firm haupia that is designed to be sliced for serving. The reduced thickener gives a more pudding-like consistency to this recipe.
Thanks for the inspiration from this recipe for the soft haupia pudding with fruit topping, and this one for the smashed raspberry bottom layer.