Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Snow White Haupia

Similar to the French Blancmange seen in high end restaurants of old, Haupia is a creamy, almost pure white, and decadent, dessert found in all Luau's. Expensive, store-brand coconut milk is replaced by making an excellent substitution here. Adding a touch of lemon is so perfect here, these literally melt in your mouth.

FYI, McDonald's used to sell both Haupia and Taro Pies in Hawaii a few years back.


For 1 Batch(es)


  • 2 cup(s) flaked coconut, divided
  • 1 3/4 cup(s) milk
  • Grated rind of half a lemon
  • Nonstick cooking spray
  • 5 tablespoon(s) cornstarch
  • 1/2 cup(s) sugar
  • 1 teaspoon(s) lemon juice

Snow White Haupia Directions

  1. Preheat oven to 350-degrees F. Spread 1 cup coconut onto a pie tin and bake 7-8 minutes, or until well browned, Immediately remove from oven and transfer to a plate.
  2. Spray a loaf pan with nonstick cooking spray and evenly sprinkle half the cooked coconut on the bottom; set aside. In a saucepan, add milk, lemon zest and remainder of coconut. Bring to scalding(but don't let boil) over medium heat, stirring almost constantly. Remove from heat and let cool 10 minutes before transferring to the bowl of a food processor or blender. Puree for 30 seconds, or until coconut is finely ground. Strain through a fine metal seive into a medium saucepan. Add conrstarch and sugar, whisking until smooth. Bring to scalding over medium heat, continuing to whisk constantly. Do not let this boil! After 2 minutes, it will thicken to the consisency of roux. Stir in the lemon juice and immediately remove from heat. Carefully pour into prepared pan. Sprinkle remaining cooked coconut evenly over the top, pressing the coconut down slightly to even out and cover with film wrap. Refrigerate until firm, about 2 hours. Remove to cut in desired sizes and serve cold.