Haupia Slushie
Cuisine: Hawaiian
Author: Guava Rose
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Creamy haupia blended into a slushie
  • 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
  1. In a medium saucepan, whisk together coconut milk, coconut milk powder, sugar and cornstarch until smooth.
  2. 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.
  3. 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.
  4. This will make 6-8 cups of slushie, depending on how much ice is used.
  5. 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.
  6. For a triple intense coconut flavor, use the powder to make double strength milk for the haupia, and use coconut milk ice cubes.
Recipe by Guava Rose at http://www.guavarose.com/2013/06/haupia-slushie-2/