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Coconut haupia with griddled pineapple


Serves: 4
timePrep time: 30 mins
timeTotal time:
Coconut haupia with griddled pineapple
Recipe photograph by Dan Jones

Coconut haupia with griddled pineapple


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
620Kcal
Fat
44gr
Saturates
37gr
Carbs
48gr
Sugars
37gr
Fibre
4gr
Protein
5gr
Salt
0.01gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 1 x 400ml tin coconut milk
  • 1 x 250ml carton coconut cream
  • 1 vanilla pod, seeds scraped out
  • 75g caster sugar
  • 3 tbsp cornflour
  • 1 tbsp rum (optional)
  • 1 tbsp sunflower oil, to grease
  • 2 tbsp desiccated coconut flakes
  • 1 small ripe pineapple
  • zest of 1 lime

Step by step

Get ahead
Make these the day before serving. They will keep for up to 3 days in the fridge.
  1. Mix the coconut milk, coconut cream, vanilla seeds, pod and sugar in a small pan and bring to a simmer, stirring to dissolve the sugar. Put the cornflour in a heatproof jug and whisk just enough of the coconut mixture into it to make a smooth paste, making sure you beat out all the lumps.
  2. Slowly whisk this paste back into the pan of warm coconut milk and bring back to the boil, whisking all the time. Keep whisking for 3 minutes as it boils and thickens, then take off the heat and stir in the rum, if using. Pass through a sieve into 4 lightly greased mini pudding basins or ramekins, discarding the vanilla pod. Allow to cool, then cover and chill until completely set, preferably overnight. Meanwhile, toast the coconut flakes in a dry pan until fragrant; set aside.
  3. When ready to serve, cut the pineapple into long wedges and slice off the skin; cut out the woody core. Lightly grease a griddle pan and put on a medium-hot heat. Grill the pineapple for 2 minutes on each side, without moving it, until charred.
  4. Turn out the puddings, then grate the lime zest over them and sprinkle with toasted coconut. Serve with the pineapple.

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