Google+ Allergy-Free Vintage Cookery: Spectacular Hawaiian Dessert for Company


Monday, May 7, 2012

Spectacular Hawaiian Dessert for Company

Coconut Pudding with Raspberry Sauce and Macadamia Cookie
One of my best friends made this delicate coconut pudding (haupia) for me years ago, and I've been dreaming about it ever since.  The traditional recipe is already dairy-free, and I substituted potato starch for the usual cornstarch.  To make the dish company-ready, I added a homemade raspberry sauce, and served the dish with a tiny slice of sweet macadamia bar.  Heaven on a plate!  This takes a while to cook each element, but all three can be made the day before, and assembled right before serving.

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.

Raspberry Sauce

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.

Macadamia Bars

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 ManiaMade From Scratch Monday, Slightly Indulgent Tuesday Hearth and Soul Hop , Real Food WednesdayGluten Free Wednesday ,  Whole Food Wednesday,  Allergy Free WednesdayPennywise Platter and Gluten Free Friday.


  1. Thank you for bringing us such great Hawaiian inspired dishes Lisa!! You're so awesome.

    Yum yum! Love macadamia bars. You've got my mouth watering over here lady!!


  2. All three elements look tasty individually, the combination has to be out of this world delicious!

  3. Now this is one dessert I want to eat right now! Thanks for another fantastic recipe Lisa :)

  4. Since we have moved, I have slacked on dessert with dinner. I used to make it at least 4 out of 7 meals each week. How funny, last week the kids asked me why I stopped. I told them that sometimes, I just can't come up with something that's different and I don't want to keep making the same thing each evening. So, here you post an exquisite dessert today. This is one I'll definitely be giving a try. Thank you for sharing in our recipe hop this week ☺

  5. Wow, that looks delicious!! I LOVE coconut -- so rich and creamy! I can't wait to try these! Thanks for the recipe -- Love your blog!

  6. Thanks for sharing allergy symptomsallergy symptoms free dessert. Looking forward making this one. I know this is a superb dessert that I will include in our meal.

  7. Oh lala! Loving how this dish sounds! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from