Serves: 5
Total Calories: 1,163

Crust:
4 tablespoons sugar
1 1/2 cups flour
1/2 cup chopped nuts (optional)
3/4 cup margarine or butter (1 1/2 sticks)
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Filling:
8 tablespoons butter or margarine, softened
1 cup sugar
2 eggs, beaten
2 cups Okinawan sweet potatoes, cooked and mashed
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
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Haupia Topping:
1/2 cup sugar
1/2 cup cornstarch
1 1/2 cups water
2 (12-ounce) cans frozen coconut milk, thawed

Crust:
Combine sugar, flour, and nuts. Cut margarine into flour mixture until texture is sandy. Press lightly into 9x13-inch pan. Bake at 325° for 20–25 minutes.

Filling:
Beat butter and sugar. Add eggs and mix. Gradually mix in mashed sweet potatoes. Add evaporated milk, vanilla, and salt; mix well. Pour onto Crust. Bake at 350° for 30–35 minutes. Cool.


Haupia Topping:
Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Cool slightly. Pour coconut milk mixture (haupia) over the pie filling and refrigerate.


Fun Fact: Haupia is a traditional coconut milk-based Hawaiian dessert in Hawaii. Since World War II, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatin. The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground Polynesian arrowroot until the mixture thickens. Due to the lack of availability of arrowroot starch, some modern recipes for haupia substitute cornstarch.

Nutritional Facts:

Serves: 5
Total Calories: 1,163
Calories from Fat: 589

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