Haupia with exotic fruit salad liliko'l sauce

Yield: 4 servings

Measure Ingredient
For Haupia-
1½ cup Coconut milk
4 To 6 tablespoons sugar
4 To 6 tablespoons cornstarch
¾ cup Water
For the sauce:
½ cup Passionfruit juice
1 cup Sugar
For the fruit salad:
2 Diced kiwi
1 Diced pineapple
1 Diced papaya
8 Pieces lychee
1 Sliced banana
1 Sliced mango
8 Sprigs fresh mint, to
Garnish

Haupia: Pour coconut milk in saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk.

Cook and stir over low heat until thickened. Pour into 8-inch square pan and chill until firm. Using a cookie cutter cut into teardrop or star shapes.

Bring sauce ingredients to a boil. Chill. Combine fruit salad ingredients, toss with the sauce and set aside.

Place three to four pieces of Haupia onto a cold plate, arrange fruits around. Garnish with fresh mint.

Yield: 8 servings

Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel

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