Chef Joey's Haupai

Name: Chef Joey's Haupai
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 8-16 serving(s)
Ingredients: 1 (12 ounce) can light coconut milk; 4 -6 tablespoons raw unrefined sugar; 4 -6 tablespoons arrowroot; 3/4 cup water; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon lemon extract; 2 bananas (sliced in 1/4 inch pieces); 1 cup vegan vanilla wafers; 1/3 cup vegan margarine (Melted..Earth Balance); unsweetened flaked coconut; five-spice powder

Submitted by Chef Joey Z.

"I found the original recipe for Haupai at Recipezaar, but decided (as I usually do) to tweak it and make it my own. All these ingredients can be found in any good health food market. I prefer the lite coconut milk as it's got fewer calories. I have made this a few times. When I make it in a pie I sometimes also use this recipe: http://www.recipezaar.com/Almond-Crumb-Crust-303089 and it goes very well with this pie."

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photo by Chef Joey Z.

Ready In:: 33mins
Ingredients:: 11
Serves:: 8-16

ingredients

FOR THE FILLING
1 (12 ounce) can light coconut milk
4 -6 tablespoons raw unrefined sugar
4 -6 tablespoons arrowroot
³⁄₄ cup water
¹⁄₂ teaspoon pure vanilla extract
¹⁄₄ teaspoon lemon extract
2 bananas (sliced in 1/4 inch pieces)
FOR THE CRUST
1 cup vegan vanilla wafers
¹⁄₃ cup vegan margarine (Melted..Earth Balance)
FOR THE TOPPING
unsweetened flaked coconut
five-spice powder

directions

Prepare the vanilla wafers by putting them into a large plastic zipper bag and crush them into fine crumbs.
Melt the vegan margarine and add it to the vanilla wafer crumbs. Combine the wafers and margarine and then layer the crumb mixture evenly in the bottom of an 8x8 inch pan.
Bake at 375°F for 8 minutes. Cool completely before adding the pudding.
TO MAKE THE FILLING.
Put the lite coconut milk into one quart saucepan. Mix it up with a whisk.
In a separate bowl combine the sugar and arrowroot and mix, add the water and mix really well to ensure the sugar is dissolved.
Stir the sugar, arrowroot and water mixture into the coconut milk. Heat on med low until thickened. Then add the vanilla and lemon extracts. Mix well.
Put the slices of banana on the cooled vanilla wafer crust and then pour the coconut pudding on top.
Sprinkle with the desired amount of coconut flakes. You can toast these if you like.
Sprinkle with Five Spice Powder.
Enjoy!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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