Google helped convert and translate grams for certain ingredients into TBS. – I’m American, so I’m accustomed to measuring using the Imperial system. Luckily, I went with a 400 mL can of coconut milk and a 354 mL can of evaporated milk. Before reading the comments, I too, was confused on how many mLs of coconut milk and evaporated milk to use. A quick Google search led me to this recipe, and I knew I had to do a test run before Thanksgiving. My mother who owns a small Filipino grocery store occasionally carries seasonal Okinawan sweet potatoes, and I intended on deviating from the common sweet potato pie for this Thanksgiving. ★ Did you make and love this recipe for Purple Sweet Potato Pie? Give it your review below! And make sure to share your creations by tagging me on Instagram ! The filling and Haupia Topping uses cornstarch as thickeners, which is naturally gluten-free!Ī note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.
I simply made the pie the night before and then the haupia layer in the morning, so that I could serve it for tea. The haupia layer takes only about 10 minutes to make but the pie does need to sit in the fridge for another 2 hours to allow the coconut layer to set. I added a splash of rum aroma, because I love rum and coconut, but this is totally optional. It’s basically a simple custard with coconut milk and a cornstarch slurry to thicken it. The purple sweet potato pie should cool almost completely before adding the haupia layer. Now, we pour the filling into the cooled pre-baked pie crust and bake everything for 45 minutes, until set. I used sugar to sweeten my pie, but you can use stevia to make it healthier. The filling is a simple mix of mashed purple sweet potatoes, coconut milk, evaporated milk, eggs, and vanilla. Check out my note on the low-and-slow blind baking method! The crust needs to be blind baked for quite some time, but you can bake your purple sweet potatoes in the oven at the same time. Here’s how I make my Pie Crust with a Food Processor.
#Briqs coconut topping how to#
How to Make Okinawan Purple Sweet Potato Pie with Haupia:Ī note before you start: Begin with the pie crust.
The pie filling uses pureed purple sweet potatoes and a mix of evaporated milk and coconut milk, which makes it both rich AND silky.Ĭoconut goes so well with the floral sweetness of the Okinawan purple sweet potato and gives the whole pie a certain island flair. I have never been to the island myself but if all Hawaiian desserts are that yummy, I would consider putting it right on the bucket list.īrowsing the net for creative recipes using Okinawan sweet potatoes, I came across Samantha’s genius pie recipe and knew that I would need to try it myself!
Those of you, who have been to Hawaii might have gotten the chance to try the famous Okinawan Sweet Potato Pie with Haupia – a pie made from purple sweet potatoes topped with a layer of homemade, rich coconut custard and toasted sweetened coconut! A buttery pie crust filled with a smooth coconut and sweet potato filling & topped with coconut custard! Just head over to my recipe for Purple Sweet Potato Salad, if you want to learn a bit more about them. I could write a whole paragraph about the versatility and don’t even get me started on the health benefits. Purple sweet potatoes, or Okinawan sweet potatoes, are a pretty recent addition to my family’s menu but we already would not want to miss them. I know August is a bit early to bring out the Sweet Potato Pie, but I am so in love with this vibrant, purple beauty that I couldn’t hold back any longer.Īnd this one is quite different from the Sweet Potato or Pumpkin Pies that pop up around Thanksgiving, anyway. This vibrant Purple Sweet Potato Pie with Coconut Topping is easy to make and a real showstopper! Try this sweet Hawaiian recipe for the next family gathering or for Thanksgiving and leave everyone impressed!įans of exotic desserts will love this Hawaiian Purple Sweet Potato Pie with Coconut Topping!
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