|Coconut Pudding with Raspberry Sauce and Macadamia Cookie|
Coconut Pudding (Haupia)
1/3 cup demerara sugar
6 Tbsp potato starch
3/4 cup water
1 1/2 cups coconut milk
Combine sugar and potato starch in a small bowl. Add water and mix well. Pour coconut milk into a medium saucepan, then add the sugar mixture. Cook over low heat, stirring often, for about 10 minutes, or until thickened. (Remove from heat just as the mixture becomes the consistency of sour cream.) Pour into small bowls, or one 8x8" square pan, and refrigerate until firm (several hours, or overnight). If using a square pan, cut into 2" squares to serve. This actually takes on the texture of a flan more than a pudding.
1/2 pint fresh raspberries
juice of 1/4 lemon
2 Tbsp demerara sugar
1 Tbsp raspberry liquor (optional)
Process all ingredients in a food processor. Press through a fine sieve to remove the seeds. (This will take a while, so don't plan to do it right before serving dessert, while your guests are sitting around waiting for you!) Sauce can wait in the fridge overnight.
1 cup sorghum flour
1/4 cup demerara sugar
4 Tbsp coconut oil
1/8 tsp salt
1 10 oz package macadamia nuts (salted is ok)
1 cup demerara sugar
2 Tbsp coconut oil
2 tsp vanilla extract
Preheat oven to 425 degrees. To prepare crust, mix together flour, 1/4 cup sugar, 6 Tbsp coconut oil and salt until mixture resembles coarse crumbs. Add 3 Tbsp cold water, and press together light a dough. Spread with your fingers across the bottom of an 8x8" pan, then bake for 15 minutes, or until crust is golden. Set aside and reduce oven temperature to 375 degrees.
For the filling, chop 1 cup macadamia nuts roughly and set aside. IN a food processor, chop remaining nuts until very fine. Add 1 cup sugar and process again until combined. Add 2 Tbsp coconut oil and vanilla extract, and process until the mixture forms a ball.
VERY CAREFULLY, drop the macadamia/sugar mixture onto the cooked nut crust. (This crust is very delicate because it is made without eggs.) Let sit a minute to let the heat of the crust start to soften the sugar ball. Slowly spread the filling across the crust, taking care not to push too hard. This gets easier as the filling heats up. When the filling has reached all the edges of the pan, top with the reserved roughly-chopped nuts. Bake at 375 for about 12 minutes -- watching carefully because the macadamias can burn easily. Cool in the pan. If your bars end up too crumbly (as some of mine did), you can use them as a crumbled garnish on the top of your pudding instead.
Shared with Allergy Friendly Friday, Monday Mania, Made From Scratch Monday, Slightly Indulgent Tuesday , Hearth and Soul Hop , Real Food Wednesday , Gluten Free Wednesday , Whole Food Wednesday, Allergy Free Wednesday , Pennywise Platter and Gluten Free Friday.