Pineapple Tempura With Haupia Dip

• FOR THE DIP:
• 1 cup Coconut Milk
• 2 Tablespoons Cornstarch
• 3 Tablespoons Sugar
• 1/2 cups Whole Milk
• FOR THE TEMPURA:
• 1 quart Canola Oil
• 1 box (8 Oz. Size) Tempura Batter
• 2 cups Pineapple, Chopped Into 1 Inch Cubes

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 375u0b0F 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 375u0b0F, 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.

coconut milk, cornstarch, sugar, milk, canola oil, batter, pineapple

Taken from tastykitchen.com/recipes/desserts/pineapple-tempura-with-haupia-dip/ (may not work)