There has been a little bit of Haupia discussion over in my Facebook group....not the page, the group. Are you a member of both?? I know it’s confusing. But to clarify; the group has a lot more interaction, people solve each other’s queries through discussion and we do have a lot of fun over there. Haupia may or may not show up in my new book that is well underway...think Malasadas...so now you need to go look that one up!! (Unless you’re in the group, then you’d know already!!)
But I digress, so Haupia is a fantastic coconut based creamy filling for pies, donuts, an ice cream base...you name it. If you love coconut, this one is for you!
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- 130 g butter
- 1 tbsp lemon zest, grated
- 60 g soft dark brown sugar
- 160 g plain flour
- Pinch Pink Salt Flakes BUY
- 50 g macadamias
- 50 g salted pistachios, shelled
- 50 g roasted cashews
- 400 g Coconut - Cream BUY
- 400 g Coconut - Milk BUY
- 110 g golden caster sugar
- 1 tsp Pink Salt Flakes BUY
- 2 tsp Vanilla - Bean Paste BUY
- 80 g cornflour
- 600 g cream
- chocolate curls or crumbled flake
- 20 g shredded coconut to garnish
To make Crust: Preheat oven to 180ºC.
Place butter, zest and sugar into TM bowl and melt 3 min/100ºC/speed 1.
Add flour, salt and nuts and mix 15 sec/speed 6.
Using the MC, press mixture into the base and sides of a 23cm pie plate and bake for 20 minutes. Remove from oven and leave to cool completely.
To make Filling: Place coconut cream, coconut milk, sugar, salt, vanilla and cornflour into TM bowl and blend 5 sec/speed 6. Cook 8 min/80ºC/speed 4, then cook further 2 min/100ºC/speed 2. Pour into pie crust and chill for several hours until set.
To make Topping: Place cream into clean, dry TM bowl and whip 10-20 sec/Butterfly/speed 4 or until stiff peaks form.
Top cold pie filling with whipped cream and garnish with chocolate curls and shredded coconut.