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