Did you know there is such a thing as hibiscus powder? I was unaware of this glorious product until just a few weeks back when I received a surprise package from the best friend a gal could ask for (thanks, boosan!) Sadly, my first hibiscus cooking project--cumber hibiscus & lime coconut ice cream--didn't turn out so edible (froze real hard). I will certainly return to the coconut ice cream drawing board but decided to make another coconut dessert that I've been experimenting with.
Haupia is a Hawaiian dessert that is one of my all-time favorite sweet treats. Perhaps the best way to describe it would be coconut flan? But it's a bit firmer than flan. I became borderline obsessed with making haupia a few months ago when reading this book (which I highly recommend!!) My first two batches were nowhere near firm and, after further investigation, I realized these important facts: 1) 2 cups ≠ 2 cans of coconut milk 2) It's all about the consistency; when cooking the haupia down on a low heat, it should go until it is quite thick (one recipe said to cook until it is yogurt-like consistency; however, I would say it should be even thicker than yogurt).
Ps. Anabel, have you seen this?!?! So brilliant.
1/2 C turbinado sugar
1/2 C corn starch
3/4 C water
2 C coconut milk
1 Tbsp hibiscus tea (optional)
1 Tbsp hibiscus powder (optional)
Coconut flakes (optional)
Boil water and measure out 3/4 C. Add hibiscus tea and make a strong brew. (If you are making regular haupia, you can skip boiling the water and just use 3/4 lukewarm water). In a bowl, mix together sugar and corn starch. Add water and stir until dissolved. Set mixture aside.
Heat coconut milk through on a low heat. Add corn starch/sugar mixture and 1 Tbs hibiscus powder. Cook for about 10 minutes, stirring constantly. Pour into pan and sprinkle coconut flakes on top. Cool in fridge for 4+ hours. Dust with hibiscus powder to serve.
Recipe adapted from Ono Kine Grindz