Haupia (coconut milk pudding) with exotic fruit salad

Name: Haupia (coconut milk pudding) with exotic fruit salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 ml Milk; 50 g Cornstarch; 80 g Sugar; 1 can(s) (400 ml) Coconut milk; 2 ripe mangos (á approx. 400 g); 1 Lime; 1/2 small orange; 1-2 TEASPOONS Coconut flake; 8 edible orchid flowers; 7-10 Tbsp Tranches d'orange et de citron; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 ml Milk
50 g Cornstarch
80 g Sugar
1 can(s) (400 ml) Coconut milk
2 ripe mangos (á approx. 400 g)
1 Lime
1/2 small orange
1-2 TEASPOONS Coconut flake
8 edible orchid flowers
7-10 Tbsp Tranches d'orange et de citron
7-10 Tbsp Cling film

Directions

1
Stir milk, starch and sugar until smooth. Bring coconut milk to the boil in a pot, remove from the hot stove and add the starch-sugar mixture while stirring. Simmer over medium heat while stirring for about 1 minute. Rinse a square porcelain dish (e.g. casserole dish: 4-5 cm high, approx. 12 x 22 cm) with cold water. Put the mixture immediately into the dish, smooth it down and let it cool down. Cover and leave to cool overnight
2
Cut the mango pulp from the stone, peel it and cut half of it into fine slices. Puree the rest of the mango. Wash the lime thoroughly, dab dry and finely grate the peel. Squeeze 1/2 lime and 1/2 orange. Mix mango puree with orange and lime juice
3
Turn well cooled Haupia onto a plate and cut them into pieces of about 1.5 x 5 cm. Arrange on plates with mango puree and mango wedges. Sprinkle with grated coconut and grated lime zest. Decorate with orchid blossoms, orange and lime slices
4
Waiting time approx. 12 hours