Haupia Tropical Fruit Tart
It’s probably obvious at this point in the book that we have a deep love for island life and all things tropical. Haupia is traditionally a coconut pudding that you may have enjoyed if you’ve visited the islands of Hawaii. Since coconut milk is naturally dairy-free, this delicious and Paleo-friendly twist on the island treat was a must. The scrumptious, subtly sweet filling lives in a baked crust of shredded coconut and macadamia nuts. We’ve topped ours with cubed mango, kiwi and dragon fruit, then we’ve garnished it all with passion fruit. A truly unique flavor experience awaits you, and we’re confident you will feel warm tropical breezes wafting over your cheeks with every bite.
Equipment
Ingredients
yield: 4 servings
crust
- 1¼ cups 116 g unsweetened desiccated coconut
- ¼ cup 31 g raw macadamia nuts, finely chopped
- 1 tbsp 8 g cassava flour
- 3 tbsp 45 ml melted coconut oil
- 2 tbsp 30 ml pure maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp fine sea salt
filling
- ¼ cup 60 ml cold water
- ½ tbsp 3 g unflavored powdered gelatin
- ¾ cup 180 ml full-fat coconut milk
- ½ cup 120 ml plain unsweetened almond milk
- ¼ cup 47 g maple sugar
- ⅛ tsp fine sea salt
- suggested toppings
- Mango Kiwi
- Dragon fruit
- Passion fruit
Instructions
- To make the crust, preheat the oven to 350°F (177°C).
- Line the bottom of a 5 x 14–inch (13 x 35–cm) rectangular tart pan or an 8-inch (20-cm) round tart pan with parchment paper.
- If you do not have a tart pan, line a 9 x 9–inch (23 x 23–cm) baking pan with parchment paper.
- In a medium bowl, use a fork to mix together the coconut, macadamia nuts and cassava flour.
- Add the coconut oil, maple syrup, vanilla and salt.
- Mix the ingredients together with a small spoon to thoroughly blend the wet and dry ingredients.
- Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan.
- Alternatively, if you are using a square baking pan, press the crust mixture into the bottom of the pan.
- Bake the crust for 10 to 12 minutes, or until the edges just begin to turn brown.
- Remove the crust from the oven and let the crust cool completely.
- To make the filling, pour the cold water into a small bowl and sprinkle the gelatin over the top of the water.
- Allow the gelatin to soften for about 5 minutes.
- In a small saucepan over medium-low heat, combine the coconut milk, almond milk, maple sugar and salt.
- Warm the mixture for 5 to 6 minutes, stirring it occasionally, until it is just simmering and the sugar has melted.
- Remove the milk mixture from the heat and add the softened gelatin, whisking the two to combine them.
- Do not pour the filling into the tart crust yet, since it’s hot and thin; it will seep right into the crust.
- Instead, pour the mixture into a medium bowl and place it in the refrigerator for 45 to 60 minutes to allow the filling to set slightly.
- It should be thick enough to coat your finger but not firm enough that it feels like you can push on it and leave an indentation.
- Keep an eye on it, as you don’t want it to set up too much; otherwise, it won’t pour easily into the tart crust.
- Once the filling is slightly set, pour it into the prepared tart crust and place the tart in the refrigerator to chill for 60 to 90 minutes, until the center no longer jiggles when the tart is gently shaken.
- When you are ready to serve the tart, pop it out of the pan and place it on a serving platter.
- Top the tart with the mango, kiwi, dragon fruit and passion fruit, then slice and serve it.