If you like coconut and haupia, you will love this slushie.
Nothing will make you think more being in the warm Hawaiian sunshine than a tall glass of haupia slush.
Price comparison: Thai Kitchen (12 oz canned) $2-3; Tropics (16 oz frozen, from Asian market) $1.50; Hawaiian Sun (12 oz frozen, from Oto’s) close to $5
I think frozen coconut milk tastes the best, but if you can only find canned coconut milk, go for a brand without preservatives, like Thai Kitchen.
My preferred frozen brand is Hawaiian Sun, which you can find locally at Oto’s Marketplace. Unfortunately the milk is sourced from Thailand, not Hawaii, but the only ingredient is coconut milk.
The taste of frozen coconut milk is leagues above canned. I really recommend you try it if you never have. By the way, I don’t find the cartons of refrigerated coconut milk you can now find in the grocery stores have an intense enough flavor for me, so I don’t use them.
My picks for coconut milk powder and coconut cream powder, purchased along with the Tropics frozen coconut milk at SF Supermarket
I avoid any with preservatives. Most have 10-20% sugar added, or ideally no sugar and 100% coconut milk like the Dragon brand pictured on the far right. If you have a large Asian store near you, that is the best place to find these packets. They’re pretty inexpensive, most cost around a dollar. SF Supermarket and Ranch 99 are the two main stores here.
Whisk in sugar and a couple of tablespoons of cornstarch to the double strength coconut milk. Whisk and cook on medium high heat until thickened. Cool to room temperature before using, or better yet, make it ahead and chill until needed.
Scoop half of the haupia into the blender and process with 3 cups of ice cubes. Repeat with the other half.
If you don’t have a powerful blender, you may want to blend a smaller amount at a time.
Perfect frosted haupia! Top with fresh fruit, and flowers if you’re in the mood…
Toasted macadamia nuts are nice too.
Important: if you’re unable to get the coconut milk powder or coconut cream powder, just leave it out. Do not substitute ground coconut or coconut flour. Just freeze some extra coconut milk into ice cubes and use them in place of the plain ice cubes. That way you’ll still get the double strength coconut milk flavor.
On the other hand, for a triple intense coconut flavor, use the powder to make double strength milk for the haupia, and use coconut milk ice cubes–this version is super duper good!
Perfect summer chill out.
Happy Summer! =)
- 1-1/2 to 2 c. coconut milk
- 1 pkt.(1.75 to 2 oz) coconut milk powder or coconut cream powder
- 6 T. sugar
- 2 T. cornstarch
- 5-6 c. ice cubes
- Optional garnish: fresh fruit or toasted macadamia nuts
- In a medium saucepan, whisk together coconut milk, coconut milk powder, sugar and cornstarch until smooth.
- Cook on medium high heat, whisking intermittently, until it starts to thicken and bubble. Once it starts bubbling, whisk frequently for another minute before removing from the heat. Spoon into a shallow bowl and allow to cool to room temperature before using. May also be made ahead of time and kept chilled until ready to use.
- Place half of haupia into blender and process with 2-1/2 to 3 cups of ice cubes until smooth. Repeat with the remaining haupia and ice. Serve in small glasses topped with fresh fruit and/or toasted macadamia nuts if desired.
- This will make 6-8 cups of slushie, depending on how much ice is used.
- If you are unable to find coconut milk powder or coconut cream powder, just leave it out. Do not substitute ground coconut or coconut flour. Instead, freeze some extra coconut milk into ice cubes and use them in place of the plain ice cubes. That way you will still get the double strength coconut milk flavor.
- For a triple intense coconut flavor, use the powder to make double strength milk for the haupia, and use coconut milk ice cubes.