Here’s To You!
With so many friends and family coming and going this time of year, we can’t help but think of the concept of “ohana.” Most people acquainted with Hawaii know that ohana means ‘family.’ However – and this doesn’t come as a surprise to anyone who knows and loves the islands – it doesn’t just mean people we’re related to by blood or marriage. It encompasses the bigger idea of all those that feel like family. So ohana includes the people closest to our heart…here’s to you!
And it happens in a variety of settings. For example, about a decade ago Greg met new clients, Frank, and Charlene. In time, Greg assisted Frank and Charlene with the purchase of a home, but the story doesn’t end there. The friendship grew throughout the years, sharing many wonderful times and in January of 2020 Frank even officiated our wedding.
This is just one story of many as we are fortunate to say that a good number of you who are reading this now have also become ohana to us. So, this month’s newsletter is simply a ‘thank you’ for your friendship. It’s one of our favorite aspects of doing what we do.
With that in mind, the concept of this month’s recipe is one that is both great for sharing with your ohana and decadently delicious!
Chocolate Haupia Pie
This pie is a chocolate coconut lover’s dream, very rich and delicious
Cook Time: 4 HOURS
Total Time: 4 HOURS 15 MINUTES
- 1 (9 inch) unbaked pie crust
- 1 cup milk
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 1 cup water
- ½ cup cornstarch
- 1 ¼ cups semi-sweet chocolate chips
- 1 ½ cups heavy cream
- ¼ cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.