Haupia

Instructions

1. Prepare the baking dish
   Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides to easily lift the haupia later. Lightly spray with cooking spray.
2. Mix the dry ingredients
   In a medium saucepan, whisk together the cornstarch, sugar, and salt until well combined and no lumps remain.
3. Create the coconut mixture
   Gradually add the water to the dry ingredients, whisking constantly to create a smooth slurry. Then add the coconut milk and vanilla extract, whisking until fully incorporated.
4. Cook the pudding
   Place the saucepan over medium heat and cook, whisking constantly, for about 10-15 minutes until the mixture thickens and begins to bubble. The haupia should coat the back of a spoon and be thick enough that when you draw a line through it with your finger, the line remains.
5. Set the haupia
   Immediately pour the hot haupia mixture into the prepared baking dish, smoothing the top with a spatula. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or overnight until completely set and firm.
6. Serve
   Once set, lift the haupia from the pan using the parchment paper overhang. Place on a cutting board and cut into 9 equal squares. If desired, garnish with toasted coconut flakes and serve with fresh tropical fruits.