Featured in blog: NorthBest Represent!
- 1 can Coconut milk
- One pack filo dough cups
- 4 tsp coconut extract
- 2.5 tbsp Sugar
- 1.5 tbsp Corn starch
- Small container of Heavy whipping cream
- 1 tbsp sugar (add more or less if you like)
- 3 tsp Lime extract
In a small sauce pot, over low heat, add in coconut milk and coconut extract and blend until smooth. Add in sugar and stir until the sugar is dissolved. Next follow the directions on how to prepare the corn starch, then add to the sauce pot. While stirring constantly, turn heat to medium and once it starts to boil, bring it back down to low. Stir until thick. When done, place in a bowl and let it sit covered in the fridge for about an hour. After an hour, pour the pudding into the filo dough cups. Bake in the oven at 350 for about 8 minutes. Remove and allow to cool. Next using a whisk or hand blender, place whipping cream, sugar, and lime extract and blend until the liquid turns into whipped cream. If you use a whisk, be ready for a work out. Cover tightly and place in the fridge for about 10 minutes to cool. When that time has passed, remove small pies, place a small spoonful of whip cream on the pie, and serve. You will have a lot of Haupia left over, so be ready to enjoy that for a while.