Haupia pie

Haupia pie

When you see Hanalei by moonlight
You will be in Heaven by the sea 

Every breeze, every wave will whisper
You are mine don't ever go away

Hanalei, Hanalei moon
Is lighting beloved Kauaʻi |

Hanalei, Hanalei moon
Aloha nō wau iā ʻoe



for a 6" to 8" diameter pie


- 1 1/2 cup flour

- 3/4 cup cold butter

- 2 tbsp sugar

- 1/2 cup chopped toasted macadamia nuts


- 1 cup almond milk

- 1 can coconut milk (14oz)

- 3/4 cup sugar

- 1/2 cup cornstarch dissolved in :

- 1 cup room temperature water

- 1 cup chocolate chips

- whipped cream for topping




Preheat the oven to 325 F.
Mix sugar, flour and nuts together.
"Sand" the butter into it, using your fingers.
Press the mixture into the bottom of a round pan (covered with parchment paper if metal pan, or buttered if glass pan).
Freeze the crust for 30mn.
Bake at 325 F for 20mn until lightly golden.
Let it cool outside the oven.

Whisk together milks, coconut milk and sugar.
Bring it to a boil, then reduce immediately and slowly whisk the cornstarch in.
Stir over low heat until it thickens (about 2-3mn).
Spread half the coconut mixture onto the crust and place in the fridge.
Mix the other half of the coconut mixture with the chocolate chips while it's still warm in order to melt them.
Once the plain coconut mixture has solidified, gently caress the chocolate mixture all over it.
Refrigerate the pie for at least 4 hours, or even overnight.

Top your heavenly pie with plenty of whipped cream!


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