Coconut Panna Cotta or Haupia with friends

 

You know how they tell you to never try a bunch of new recipes when you have guests coming over?  I thought these seemingly simple desserts would prove this advice. Luckily I made them two days prior to the dinner, and when they didn't gel overnight I made a command decision to simply remelt them with some additional agar agar, et voila!  The sauce is blackberries/rasperries cooked with a little sugar and lemon juice, then pressed through fine seive to remove seeds, garnished with small dice mango and blood orange supremes (thank you CIA knife skills class).  Recipe from Heidi Swanson's Super Natural Cooking with my adaptations of additional agar agar to improve gelling and the fruit garnish.  If you have ever been to Hawaii and had haupia, these will be familiar to you.  It is a coconut pudding that is typically firm enough to cut into squares, and probably the only authentically Hawaiian dessert served at most luaus.  So I guess it technically wasn't a truly new recipe, just a little more elegant than squares of coconut jello that you eat with abandon after a few too many Mai Tais.