~Desserts
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FRESH COCONUT CAKE
3 cups Cake Flour * 3 Eggs * 3 t. Baking Powder * 1 t. Vanilla * 3/4 t. Salt * 1/8 t. Almond Extract * 3/4 cup Butter * 1 cup Coconut Milk * 2 cups Sugar
Preheat oven to 350 degrees.
Grease and flour three, 8-inch cake pans. Sift flour, baking powder, and salt. Cream butter, sugar until light and fluffy. Add eggs one at a time beating well after each addition. Divide batter between the three baking pans. Bake 25 minutes or until brown and cake begins to pull away from the sides
of the pan. Frost with cream frosting.
Cream Frosting:
1/4 cup Butter * 2 T. Cream * 3 1/2 cups
Powdered Sugar * 1 t. Vanilla * 1/4 t. Salt * 3 cups Grated Coconut
Cream butter, powdered sugar, and salt. Add cream, vanilla, and grated coconut. Spread between layers and on sides and top of fresh coconut cake.
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MACADAMIA CREAM CHEESE MANGO PIE
Crust:
2 sticks butter * 2 cups flour * 2 T
powdered sugar * 1/2 cup chopped macadamia nuts
Filling:
8 oz cream cheese, softened * 1 t vanilla * 1/2 cup sugar * 8 oz. Cool Whip, thawed * 2 envelopes unflavored gelatin * 1 cup cold water * 1 cup boiling water * 4 T lemon juice * 1 cup sugar * 5 cups mango, cut in 1/2" cubes
Crust Preparation: Cream butter until
light; mix in powdered sugar. Mix in flour & add chopped nuts. Press into 9"x13" cake pan and chill for 30 minutes. Bake at 350º until lightly browned, about 20 to 25 min. Cool.
Filling Preparation: Cream together
cream cheese & sugar; mix in vanilla.
Fold in Cool Whip, and spread over cooled crust. Chill until firm. Sprinkle gelatin over cold water and allow to soften. Add boiling water, lemon juice and sugar;mix well. Add mango to cooked gelatin and chill till it begins to firm up. Pour over cheese layer and refrigerate until firm. Serve cold.
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LIME CHIFFON TARTS
2/3 cup sugar * 1 envelope unflavored
gelatin * 1/2 t salt * 3 slightly beaten
egg yolks * 1/2 cup lime juice * 1/4 cup
water * 1 t grated lime peel * 4 drops
green food coloring * 1/4 cup light rum
* 3 egg whites * 1/3 cup sugar * 6 to 8
baked tart shells
Combine sugar, gelatin & salt in medium saucepan. Stir in egg yolks and mix well. Add lime juice & water; cook over med heat until mixture is boiling and gelatin is dissolved. Remove from heat; stir in lime peel & food coloring. Cool to room temperature, then stir in rum. Chill until mixture begins to thicken. Beat egg whites to soft peaks.
Gradually add the 1/3 C. sugar, beating to stiff peaks. Fold in gelatin mixture. Chill until mixture holds soft mounds, then spoon into baked tart shells. Chill at least 4 to 6 hours before serving.
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HAUPIA (Sweet Coconut Pudding)
9 cups fresh grated coconut * coconut
water plus water to make a total of 3 cups * 1/2 cup + 1 T cornstarch * 1/3 cup sugar
Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 cups liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This
pudding is traditionally served at luaus.
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CARAMEL CHOCOLATE MACADAMIA TARTS
Crust: 2 1/2 cups flour * 1/3 cup sugar * 1 cup butter * 1 large egg * 1 t vanilla
Topping: 1 1/2 cups sugar * 1/2 cup water * 4 T light corn syrup * 1/2 cup butter * 1/2 cup whipping cream * 2 cups diced macadamia nuts
Filling: 1/2 lb semisweet chocolate *
3/4 cup whipping cream
Sauce: 1/4 lb semisweet chocolate *
1/4 cup whipping cream
Crust: Combine flour, sugar & salt. Cut butter into mixture. Combine egg with vanilla extract and add to the mixture until it forms a ball. Roll pieces of dough to 1/8" thick and line 8 - 4" tart pans. Bake at 350° until golden brown.
Filling: Heat cream just to the boiling point. Pour over chocolate. Let sit 2 min and stir until smooth. Pour into cooled crusts and refrigerate.
Topping: Boil Sugar, water, corn syrup and salt in heavy sauce pan over medium high heat. Caramelize to a dark amber color. Remove from heat and add butter and cream. Add macadamia nuts last. Spoon and carefully spread over chocolate layer. Refrigerate.
Sauce: Place chocolate in a small bowl. Heat cream just to the boiling point. Pour over the pistoles. Let sit for 2 min and stir until smooth. Cool to room temperature and pour over tarts. Garnish with mango or pineapple slices.
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MACADAMIA NUT PIE
3 eggs * 2/3 cup sugar * 1 cup light corn syrup * 1 1/2 to 2 cups chopped macadamia nuts * 2 T melted butter * 1 t vanilla * 1 unbaked 9 inch pie shell
Beat eggs with sugar and corn syrup. Stir in the nuts. Add butter and vanilla and blend well. Pour mixture into pie shell. Bake at 325 degrees for 50 minutes, or until the crust is golden and the center is somewhat set--test by shaking gently. Let cool and chill.
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FILLED HAWAIIAN COFFEE CAKE
3/4 lb of butter * 1 cups sugar * 2 eggs * 2 cups flour * 1 t baking soda * 1 t vanilla * 1 cup sour cream
Filling: 1/2 cup dark brown sugar * 1/2 cup ground macadamia nuts * 6 oz chocolate chips * 1 t cinnamon * fine dry bread crumbs
Cream butter and sugar; beat in eggs until fluffy; sift together dry ingredients; add alternately with sour cream. Stir in vanilla and chocolate chips. Grease 10" tube pan (to form a shallow layer). Combine filling
ingredients and press mixture evenly into surface of batter. Bake at 350 for 45 minutes. Turn upside down at once to cool topside.
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PURPLE SWEET POTATO CHEESECAKE WITH
HAUPIA FROSTING
Crust: 3/4 cup macadamia nuts, finely
chopped * 3/4 cup graham cracker crumbs * 1/2 cup melted butter
Haupia Frosting: 2 cups coconut milk * 1 cup sugar * 1 cup water * 1/2 cup cornstarch
Cheesecake: 2 purple Okinawa sweet potatoes (1 1/2 cups mashed) * 2 eight-oz pkgs ceam cheese * 3 eggs * 3/4 cup sugar * 1 t vanilla.
For haupia frosting, bring coconut milk & sugar to a boil. Mix cornstarch and water in separate bowl. Slowly stir cornstarch mixture into coconut milk. Cook until smooth and glossy, stirring constantly. Pour contents into a pan and refrigerate for at least 2 hours.
For crust, preheat oven to 350. Mix
ingredients together and pat into a 9-inch springform pan, forming a crust. Bake about 10 minutes.
For cheesecake, cook sweet potatoes until very soft and slightly overcooked. Cool, peel and mash to make 1 1/2 cups. Combine with remaining ingredients in large bowl and beat well until as smooth as possible (might have small lumps). Pour into prepared pan with the baked crust. Bake at 350 for 1 hour. Cool
completely, then spread haupia frosting
evenly over top. Keeps in fridge for up to 5 days.
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HAWAIIAN MUFFINS
1/2 cup butter * 1 cup sugar * 2 eggs * 2 cups flour * 2 t baking powder * 1 t baking soda * 1 1/2 t salt * 1 can crushed pineapple undrained * 1 cup mashed bananas * 1/3 cup orange juice * 1 cup macadamia nuts, chopped
Cream butter & sugar until light and
fluffy. Add eggs and beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture and add pineapple, bananas and orange juice. Stir well. Add nuts. Spoon batter into muffin tins lined with paper cups, filling 3/4 full.Bake at 350 for 35 to 40 minutes.
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CHOCOLATE VOLCANO WITH HAUPIA MOUSSE
1 pound chocolate * 3 large egg yolks * 1/3 cup sugar * 3 oz coconut milk * 1 1/2 T unflavored gelatin * 2 cups heavy cream * 1/8 cup coconut flakes * 1 pint strawberries, sliced * 1 banana, sliced * 1/4 papaya, peeled & sliced * 1 kiwi, peeled and sliced * 2 T macadamia nut chips, toasted * 2 T cocoa powder (for dusting) * 2 T powdered sugar (for dusting) * 2 T raspberry coulis * 2 T
dry ice chips
Melt chocolate in double boiler. Take a 6" funnel and cover with plastic wrap. Paint funnel with chocolate, thin even coats are best. Place in freezer for 5 minutes or just until set. Repeat process two more times. Carefully remove chocolate from funnel. Peel plastic wrap from chocolate, refrigerate until ready to use. Beat egg yolks with half the sugar until bright yellow and satiny.
Heat coconut milk until warm, add gelatin and stir until dissolved, add coconut flakes. Fold in egg mixture. Whip cream with remainder of sugar and beat until stiff. Fold into coconut mixture and refrigerate until set. To assemble volcano, place mousse on
plate. Take a small cup and fill with warm water (the hotter the water, the more smoke, but the faster the chocolate will melt), assemble cut fruit and nuts around mousse. Add dry ice chip to water, place chocolate shell over, sprinkle shell with cocoa, sprinkle with powdered sugar, and squirt raspberry coulis (lava) around plate. Serve
immediately.
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HAPA COCONUT TRUFFLES
1 cup whipping cream * 1/2 cup coconut milk * 1 T corn syrup * 1/4 cup shredded coconut * extra coconut for garnish * 2 1/2 lbs. milk chocolate * extra chocolate for rolling * 1 1/2 sticks unsalted butter * 4 t coconut extract * 2 T Malibu Rum (optional)
Place the chocolate in a bowl. Heat
cream, coconut milk, coconut and corn syrup. Bring just to a boil and pour over chocolate. Let stand for 2 minutes. Stir in butter, extract and liquor and mix until smooth. Chill until hard. Once set, scoop out into even 1 Tbs. portions and roll into balls. Keep cool. Temper extra chocolate and pour onto shallow plate. Roll balls in chocolate to coat evenly and let sit. Roll a second time and sprinkle extra coconut on top to
garnish.
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