This month’s theme from the always creative minds of The Recipe Redux team, is

A Vacation-Inspired Recipe – Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.

I’ve traveled a lot, but the one place I would run, skip, jump, fly or finagle my way back to in a heartbeat is Hawaii. Specifically, the Big Island, and more specifically, Hilo. I can’t even begin to describe how incredible my time there was; I was so inspired all the time and everyone around me seemed to be just vibrating with creative energy, and then there was the food.

When people think of Hawaiian food, they are probably envisioning spam, pig roasts and other meat heavy laden dishes and celebrations, and while all that is true, it is only a small part of what the islands have to offer. There are so many fruits and vegetables, found easily at the farmer’s market twice a week with beautiful produce and fresh coconuts. There were grapefruit, orange, avocado, lilikoi and breadfruit trees so laden down, people’s yards and sidewalks would be covered with abundance. I was in vegan heaven, even though I wasn’t even vegan yet. I tried everything, every fruit that looked bizarre, every vegetable even if I couldn’t pronounce the name, every variety of mango and avocado I could find, because, did you know, there is more than just one?

Haupia is traditionally made with just coconut, but when I thought about making it, I was seriously missing the scents and smells and tastes of Hawaii and so I added them all, pineapple, mango and ginger, to make this burst with tropical flavor. This Haupia sets up a little bit softer than the original, probably because I added so much to it, but it is still slice-able and just divine custard-y goodness, especially when served with a dollop of coconut cream and a drizzle of pineapple sauce.

Pineapple Mango Ginger Haupia

1/2 cup + 1 tablespoon cornstarch

1/2 cup cane sugar

1 13.5 oz can full fat coconut milk

3/4 cup mango juice or nectar (found at your local Asian or Latin market or under those sections in your regular supermarket).

1 cup crushed pineapple, drained and juice reserved

2 teaspoons grated fresh ginger or ginger paste

1/2 cup unsweetened shredded coconut (optional)

1 tablespoon cane sugar (optional)

In a medium saucepan, combine the cornstarch and 1/2 cup sugar. Whisk until well combined. Slowly whisk in the coconut milk, making sure there are no lumps. Stir in the mango juice. Bring to a boil over medium heat, stir frequently so it doesn’t burn or get lumpy. Turn heat down to low and cook for 5 minutes, stirring constantly until it is the consistency of super thick greek yogurt. Turn off heat and add crushed pineapple and ginger. Stir all together really well, then pour custard into an 8×8 pan. Chill until custard is set enough to be sliced, overnight is preferable. TO TOAST COCONUT: Preheat oven to 350F. Put shredded coconut in a pan or dish and bake for 5 minutes. Take out and stir. Bake for an additional 5 minutes. Take out and stir. If it is a good golden brown, it is done. If you want it darker, bake it for 1-2 minute increments longer, keeping a close eye on it because it can go from brown to black in the blink of an eye! TO MAKE PINEAPPLE SAUCE: In a small saucepan, combine 1 cup of the reserved pineapple juice and the 1 tablespoon sugar. Simmer until reduced to 1/4 cup. Let cool. Cut slices and serve with a small dollop of coconut cream, a drizzle of the pineapple sauce, a sprinkling of the toasted coconut and let your taste buds take you back to the land of warm tropical breezes, green sand, awe-inspiring sea turtles, whales breaching just off shore as you swim in the clear water and avocado trees the size of your house. :-D.

See what other Reduxers created from their favorite travel memories!



