Transforming an easy Hawaian recipe into something unconventional .
Haupia is such a good deal: bring a can of coconut milk- 500 ml-nearly to the boil and let 2 vanilla pods – split and grated-infuse and rest for at least 10 mn with a lid.
Meanwhile mix in a bowl 20 g sugar and 20 g cornstarch and a pinch of salt. Add some hot coconut milk to whisk it in a slurry. Pour your mixture into the milk and bring to the boil while stirring. Stop when thickened. Remove the pods from it. Let it cool and put in the fridge ( 5 h)
To twist your haupia, make a hibiscus rhubarb purée aside: infuse some dried hibiscus flowers into 1 cup of boiling water. Sieve after 10 mn and add a pinch of grated vanilla and 1/2 cup of sugar. Let it boil and add for 10 mn diced rhubarb (2 cups). Sieve and put the syrup back to the boil and reduce ( half). pour the remaining syrup over your rhubarb purée.
Serve in small jars : first pour haupia and top with the hibiscus rhubarb.
I added once as well a homemade meringue nest, which is not vegan obviously!
Meringue nest recipe:
preheat the oven 140. On a silicone sheet I created meringue nest creating swirls: 6 egg whites-room temperature: whisk until peaks and add while mixing: a pinch of salt,1 cup and a half of fine sugar little by little then add 1 tbsp cornflour and a pinch of scraped vanilla.
I baked them for 1 hour then 15 mn more with oven turned off and door open.
About to serve on top of your haupia/rhubarb/hibiscus dessert I brought to the boil the seeds of 1 pomegranate that I crushed with a fork with 1 or 2 tbsp of orange blossom. i poured that syrup and the seeds over the nests.
That was awesome!