Haupia

Combine the cornstarch, sugar, and salt in a medium saucepan. Gradually whisk in the coconut milk until the mixture is completely smooth with no lumps.

Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon to prevent scorching. Continue stirring until the mixture begins to thicken noticeably, about 10 to 12 minutes.

Reduce the heat to low and continue stirring vigorously until the mixture pulls away from the sides of the pan and has a thick, pudding-like consistency. Remove from heat immediately to avoid overcooking.

Lightly grease an 8x8-inch square baking dish or pan with a neutral oil or cooking spray. Pour the hot haupia mixture evenly into the prepared dish and smooth the top with a spatula.

Allow the haupia to cool at room temperature until it is no longer steaming, approximately 20 to 30 minutes. This prevents condensation from forming when refrigerated.

Cover the dish loosely with plastic wrap and transfer to the refrigerator. Chill until the haupia is fully set and firm to the touch, at least 2 hours or preferably overnight.

Once set, cut the haupia into small squares or rectangles using a sharp knife. Serve chilled on a platter as a traditional dessert or snack.