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Hawaiian Luau: Pineapple HaupiaFrom Chef and Author Emeril Lagasse and Sam Choy Friday, May 18, 2001 Make it a traditional Hawaiian luau with all the extras! From Good Morning America's Emeril Lagasse and Hawaiian chef Sam Choy, Pineapple Haupia.
1. Drain pineapple, squeeze out excess liquid and set aside. 2. Combine coconut milk, cornstarch, sugar and salt. 3. Stir until cornstarch is dissolved. 4. Cook on medium heat, stirring constantly, until it reaches the boiling point, then reduce to low. 5. When it begins to thicken, add the pineapple and mix well. 6. Pour into individual dessert bowls or sorbet glasses and serve either warm or cold, topped with whipped cream. 7. To serve cold, chill for at least one hour. Serves 12 Recipe copyright Sam Choy ©1999; from Sam Choy's Kitchen cookbook.
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