Haupia Hawaiian coconut pudding
Renowned Cannabis chef, Sebastian Carosi makes us an elevated edible that relies on a Hawaiian classic with a twist.
All rights reserved, Sebastain Carosi. Special thanks to Magical Butter
prep time: 10-15 minutes
cook time: 15-20 minutes
wait time: overnight (I know, I know)
yield: 32 squares
total thc/cbd: depends on the potency of the cannabis sugar and cannabis vanilla used
whisk, can opener, medium saucepan, rubber spatula, 9×13 baking dish, chef’s knife, cutting board, platter
2 cups coconut milk (full fat in a 14oz can from the grocery store)
1 cup sugar (cannabis sugar, maple syrup, or agave nectar is okay)
1 cup non-gmo cornstarch (or the traditional arrowroot is a better choice, its actually called pia in HI)
1 cup mb2e coconut milk (or almond milk or oatmeal milk or actual milk from a cow)
1 tsp pure vanilla extract (cannabis vanilla made in the mb2e is okay also)
2 drops true terpenes myrcene
how to make it:
-combine canned coconut milk, coconut milk or cream, sugar, salt and cornstarch in a medium saucepan.
-over medium heat stir the mixture constantly until thick and smooth like yogurt, with a slight sheen.
-add the terpenes, mix well.
-pour the mixture into a 9×13 baking dish.
-place the haupia into the fridge overnight.
-remove from the fridge and cut into small squares.
-serve and enjoy with family and friends…
by chef sebastian carosi @chef_sebastian_carosi on Instagram