Haupia from Scratch

• 1-1/2 cups Cornstarch
• 1-1/3 cups Milk
• 4 Coconuts, grated (8 cups packed tightly)
• 8 cups Boiling Water
• 2-2/3 cups Sugar
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Lemon Extract

Make a paste with cornstarch and milk. Set aside.

Pour boiling water over grated coconut. Let stand for half an hour. Squeeze coconut water through a cheesecloth to collect coconut milk. In a saucepan, combine coconut milk and sugar. Bring to a boil stirring constantly until sugar is dissolved. Add cornstarch mixture and stir constantly to prevent burning. Simmer on medium heat until mixture thickens (pudding consistency). Add vanilla and lemon extract. Pour into a cake pan to cool. Refrigerate and cut into 1/2 to 2 inch squares.

1 Large coconut = 3 cups grated coconut, tightly packed
1 Medium coconut = 2 cups grated coconut, tightly packed
2 cups coconut + 2 cups boiling water = 2-1/2 cups coconut milk