Haupia

• 2 T cornstarch
• 3 T sugar
• 1/8 tsp salt
• 2 c coconut milk

To make coconut milk: Pour 2 cups boiling water over 4 cups grated coconut; let stand 20 minutes, strain and measure coconut milk.

Make a smooth paste of dry ingredients and 1/2 cup of coconut milk. Add remaining milk, and cook on low heat; stirring rapidly. Cook until clear and thick enough to coat spoon. To avoid curdling be sure to use low heat. Pour into shallow pan; and set in cool place until firm.

For thick haupia or one which will hold its shape when cut, increase the cornstarch to 2 1/2 T.