Pineapple Tempura With Haupia Dip – a delicious recipe with Coconut Milk, Cornstarch, Sugar, Milk, Canola Oil, Batter. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
For the haupia dip:
2
In a small pot combine the coconut milk, sugar and cornstarch. Heat until it starts to boil, then add the milk. Bring back to a boil and simmer until it starts to thicken, about 10 minutes. Once it's thickened, transfer it to another container and place in the fridge to cool.
3
For the tempura:
4
Heat the canola oil until it reads 375u00b0F on a thermometer. As it's heating, prepare the batter as per the instructions on the box (the mix usually calls for cold water).
5
Once the oil has reached 375u00b0F, dip a piece of pineapple in the batter and let the residue run off. Carefully drop the pineapple into the hot oil and fry for about 3-4 minutes, turning once or twice. Scoop the chunks from the oil and drain on a paper towel.
6
Dust lightly with some Li Hing Mui spice if you have it and serve warm with the haupia dip.
409
kcal
Calories
28
g
Fat
38
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: FOR THE DIP:, 1 cup Coconut Milk, 2 Tablespoons Cornstarch, 3 Tablespoons Sugar, and more.
Yes, Pineapple Tempura With Haupia Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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