Haupia Pudding with Mango and Berries
A creamy coconut pudding topped with fresh mango, raspberries, blueberries, and a vibrant green sauce. This Hawaiian-inspired dessert is easy to make and perfect for a refreshing treat.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 3g
Ingredients
- 2 cups coconut milk
- ¼ cup cornstarch
- ¼ cup sugar
- 1 medium mango
- ½ cup raspberries
- ½ cup blueberries
- 2 tablespoons pistachio paste
Instructions
- 1
In a small bowl, whisk the 1/4 cup cornstarch with 1/2 cup of the coconut milk until smooth. Set aside.
- 2
In a saucepan over medium heat, combine the remaining 1 1/2 cups coconut milk and 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes.
- 3
Whisk the cornstarch mixture into the saucepan. Cook, stirring constantly, until thickened to a pudding-like consistency, about 5-7 minutes.
- 4
Pour the pudding into serving glasses or a dish. Refrigerate until set, at least 2 hours.
- 5
Peel and dice the 1 mango. Top the chilled pudding with mango, 1/2 cup raspberries, and 1/2 cup blueberries.
- 6
Drizzle 2 tablespoons pistachio paste over the fruit. Serve chilled.
Tools you’ll need
- Small bowl
- Whisk
- Saucepan
- Serving glasses or dish
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