Hau Pia: Hawaiian Dessert - coconut milk

Method

• Combine the coconut milk and water in a bowl and mix.
• Add 1/3 of this mixture to a separate bowl and mix in the cornstarch.
• Put the remaining 2/3 of the coconut mixture in a saucepan along with the sugar and bring to a boil.
• Reduce to low heat and add the cornstarch and coconut milk mixture from Step 1.
• Heat the batter whilst constantly stirring with a wooden spatula.
• Incorporate the batter that sticks to the sides of the pan.
• Keep stirring for 10-15 minutes, until the mixture thickens and you can see the bottom of the pan when stirring with a wooden spatula.
• Once the mixture is a shiny, nice, white colour, it's ready.
• Whilst the batter is still hot, pour it into a tin and even out the surface.
• Let it set at room temperature or in the refrigerator.
• Hau pia is usually 1.5-2 cm thick.
• Once set, cut into squares and serve.
• Bonus: You could make a hau pia cream for bread or donuts by reducing the amount of cornstarch.
• It also makes a great cake filling!
• In Hawaiian "hau" means cold and "pia" is the name of a plant from which the starch used to be derived to make this dessert.
• The pia plant is native to Polynesia, but the word "pia" can refer to katakuriko, cornstarch, or tapioca.