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Yuzu Coconut Pudding with Melon
Recipe: Francis van der Burg
This coconut pudding, also called ‘haupia’ is a traditional Hawaiian dish. It is often used as a topping for wedding cakes but also served in cubes for dessert. According to tradition, the small cubes are served on ti leaves, banana leaves or coconut husks. You can make this dessert ahead of time and with only 5 ingredients!
We combine this creamy Hawaiian recipe with the fresh taste of yuzu. Together with the melon, this is an ideal ending to your meal. Instead of the melon, you can of course choose another sweet fruit such as mango, strawberries and/or raspberries.
Recipe
4 people
20 minutes preparation time + 120 minutes waiting time
Ingredients
For the yuzu coconut pudding
- 150 ml of water
- 5 tablespoons of cornstarch
- 50 grams of sugar
- 400 ml coconut milk
- 2 tablespoons of yuzu juice powder
For the topping
- 1 melon (or other sweet fruit)
- coconut rind
- yuzu or lemon zest
Preparation
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In a bowl, add the water, cornstarch, yuzu juice powder and sugar. Whisk this well with a whisk and set aside.
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Pour the coconut milk into a saucepan and put it over medium-high heat, stirring frequently so that the milk does not burn.
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When the coconut milk boils then add the cornstarch mixture to the pan and keep stirring. Heat until the mixture begins to thicken, when it starts to look like pudding you can remove the pan from the heat.
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Pour the coconut mixture into a baking pan or dish and let it cool to room temperature. Cover the mold with foil and then refrigerate until the pudding has risen, which takes about 2 hours.
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When the pudding is ready, you can cut it into cubes or scoop out balls with a melon spoon. Serve the pudding with melon and finish with some coconut rind and/or yuzu or lemon zest.