Haupia Layer:
One 13.5-ounce can full fat coconut milk1/2 cup whole milk
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon vanilla extract
1/3 cup sugar
1 premade 9-inch graham cracker pie crust
Passion Fruit Layer:
1/2 cup passion fruit puree3/4 cup whole milk
1 1/2 packets unflavored gelatin (1 tablespoon plus 1 1/2 teaspoons)
1/3 cup sour cream
3/4 cup sugar
Ice, for ice bath
Garnish:
1 cup heavy cream2 cups fresh mixed berries
- Imagine the tropical bliss of creamy coconut haupia meeting tangy passion fruit in a buttery graham crustyour new favorite dessert awaits! For the haupia layer: In a medium saucepot, whisk together the coconut milk, whole milk, cornstarch, vanilla, and sugar. Heat over medium, whisking slowly as it thickens. Reduce to low once noticeable, whisking until smooth, glossy, and fully thickened, about 3 minutes.
- Place the pie crust on a plate or baking sheet. Scrape the warm mixture into the crust with a heatproof spatula, spreading evenly. Chill in the refrigerator until set, about 30 minutes.
- Ready for zesty magic? For the passion fruit layer: In a medium saucepot, combine passion fruit puree and whole milk. Sprinkle gelatin over top and whisk gently. Let bloom for 2 minutes.
- Heat over medium until warm, then stir in sour cream, sugar, and gelatin until fully dissolvedno boiling or over-whisking to avoid bubbles. Dive into an ice bath, stirring gently with a spatula until room temperature. Strain through a fine mesh into a bowl, then pour over the set haupia. Chill at least 4 hours or overnight.
- For the garnish: Whip heavy cream to stiff peaks in a large bowl. Slice pie with a warm knife and crown with dollops of cream and vibrant fresh berriespure paradise in every bite!
