Yield: 4 servings
|1½ cup||Coconut milk|
|4||To 6 tablespoons sugar|
|4||To 6 tablespoons cornstarch|
|For the sauce:|
|½ cup||Passionfruit juice|
|For the fruit salad:|
|8||Sprigs fresh mint, to|
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