Vanilla Bean Haupia Coconut Pudding with Caramelized Plantains
yields: 4 servings
Ingredients
For the Haupia Pudding
- 1-⅔ cups full-fat canned coconut milk, 1 14.5-ounce can
- 2 tablespoons canned coconut cream, see note
- ½ vanilla bean seeds and pod
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Caramelized Plantains
- 6 tablespoons unsalted butter, divided
- 1 large ripe but firm plantain, sliced at an angle into ¼-inch thick pieces
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
For the Haupia Pudding
- Combine the coconut milk, coconut cream, and vanilla bean seeds and pod in a small saucepan over medium-low heat. Stir until just steamy, but not yet boiling, about 4-5 minutes. Remove from heat and cover. Let steep for 15-20 minutes.
- Remove the vanilla bean pods and stir in the sugar and salt. Place over medium heat and cook, whisking slowly, until the sugar dissolves and the milk begins to boil, about 3 minutes.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pot and cook, whisking, until the pudding thickens to the consistency of runny yogurt, about 3-4 minutes.
- Pour the pudding into four dessert cups and chill in the refrigerator for at least 2 hours.
For the Caramelized Plantains
- Melt 4 tablespoons of butter in a medium skillet over medium-low heat.
- Add the plantains in a single layer and cook until they begin to brown, about 2 minutes.
- Flip the plantains and cook for an additional minute. Add the sugar, spices, vanilla, and remaining two tablespoons of butter, and gently stir with a wooden spoon to combine. Cook until the sugar begins to caramelize, about 1-2 minutes.
- Serve on top of chilled haupia pudding.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
