Coconut Haupia with Pineapple + Mac Nut Praline

Haupia is a classic Hawaiian pudding of set, sweetened coconut milk. Here, the creaminess of the coconut is enhanced with maple syrup and vanilla and topped with a crunchy praline and slices of caramelised pineapple.

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Serves 4

Haupia

–  2 leaves gelatine

–  135 ml (4½ oz/½ cup) single cream

–  85 ml (3 oz/⅓ cup) tinned full-fat coconut milk

–  90 ml (3 oz/⅓ cup) maple syrup

–  1 fresh vanilla pod, seeds scraped

Macadamia Nut Praline

–  100 g (3½ oz/⅔ cup) macadamia nuts, lightly toasted and chopped

–  1 tbsp white sesame seeds, toasted

–  200 g (7 oz/1 cup) sugar

–  5 tbsp water

–  ½ tsp sea salt flakes

Grilled Pineapple

–  1 tsp brown sugar, or more to taste

–  ½ tsp ground cinnamon

–  1 fresh pineapple, sliced into 1 cm (½ inch) thick rings

Begin by making the haupia. This needs to be done 3–4 hours beforehand to allow it to set and chill fully. Cover the gelatine in cold water and set to one side for 5 minutes to soften. Whisk together the remaining ingredients in a saucepan over a low heat. Remove from the heat and whisk in the gelatine leaves. Strain the haupia mixture through a sieve and pour into silicone molds or small glass bowls. Allow to cool before transferring to the fridge to set.

Next, make the macadamia nut praline. Spread the macadamia nuts and seeds over a lightly oiled baking tray. In a small, heavy-based saucepan, heat together the sugar and water, stirring occasionally, until a lightly golden caramel is formed. Working quickly, pour the caramel over the nuts and seeds, then sprinkle with sea salt. Once the praline has cooled, use a rolling pin to break up into pieces. We like a mixture of larger chunks and powdered pieces.

For the pineapple, sprinkle the brown sugar and cinnamon over the pineapple and caramelise under a hot grill (broiler). Cool, then chop into chunks.

To serve, turn out the set haupia, sprinkle over the praline and top with the grilled pineapple. Hot, cold, crunchy, creamy, salty and sweet – delicious!