For the Macadamia Nut Cookie Crust:2 sticks (1/2 pound) butter 2 cups all purpose flour 1/4 cup packed light brown sugar 1/2 cup finely chopped macadamia nuts
For the Haupia Mixture: 2 cans (12 oz each) frozen coconut milk, thawed 2 cups milk 1 cup granulated sugar 1/2 cup cornstarch
For the Garnish: 1 cup toasted sweetened flaked coconut 8 oz fresh strawberries chopped or pineapple tidbits (optional)
For the Crust: Preheat oven 350 degrees F In a medium mixing bowl, melt butter, pour into flour and mix till resembles coarse crumbs. Stir in brown sugar and macadamia nuts, mix well. Press dough into a 13x9 inch baking pan. Bake for 15 minutes or until lightly browned. Let it cool.
For the Haupia Mixture: In a large saucepan mix the coconut milk with the milk. In a bowl, mix the sugar with the cornstarch and stir into the unheated coconut milk and milk mixture. Cook over medium heat, stirring frequently until the mixture boils and thickens. Immediately remove from heat. Pour over cooled macadamia nut cookie crust. Chill for at least an hour before serving.
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