Haupia cake

Haupia cake

Total: 3 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 542 kcal
, Fat: 44 g
, Carbohydrate: 26 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

80 g coconut flakes
1 tbsp sugar
60 g coconut oil, melted

Haupia (coconut cream)

4 dl coconut milk
3 tbsp sugar
3 tbsp cornflour
3 tbsp water
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

How it's done

Base

Mix the coconut flakes with the sugar and oil, spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, refrigerate for approx. 15 mins.

Haupia (coconut cream)

Bring the coconut milk and sugar to the boil, reduce the heat. Mix the cornflour with the water and add to the coconut milk, cook for approx. 2 mins. while stirring with a whisk. Spread the mixture onto the coconut base, allow to cool. Cover the cake and refrigerate for approx. 2 3/4 hrs.

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