Pineapple Tempura with Haupia Dip
I’m still slurping my way through some juicy pineapple-with lots of help from Quinn-we have a tiny piece left which will probably disappear at breakfast tomorrow. In the past year I’ve really seen a huge rise in Quinn’s fruit intake, he’ll easily finish whole containers of berries, melon or whatever he spots in the fridge. But he’s not so keen on hard fruits like apples or pears, today I caught him shoving strawberries in his mouth green leaves and all. The kids middle name should be Dyson.
I took him to get some famous Leonard’s malasadas, a fluffy Portugese hole-less donut yesterday. Okay maybe it was me who really wanted to go but he can’t drive so I’m in charge. They have three signature fillings- custard, chocolate and haupia, which is a a thick coconut pudding usually served at Luaus. I came away with chocolate and some original sugar malasadas but I was kicking myself for not getting some haupia. I guess we’ll be making a second trip back to Leonard’s…score!
How I connected donuts to tempura is beyond me (fried?) weird things go through my mind when I’m stuck in traffic but it happened and I ain’t complaining. Sweet ripe pineapple fried in tempura batter and dipped in a thin version of haupia! The batter sealed in all of the juices and the crunchy coconutty finish was pretty dang tasty. Sometimes frying anything can be messy, lot’s of work and some say unhealthy? but the taste…the taste totally makes up for it. Besides once in a while is fine and this only uses about two inches of oil in the pan. This dip would also be amazing with coconut shrimp!
If you’re not already signed up to get regular updates from me, don’t be shy. You can catch me on Feedly or subscribe by email and I’ll pop right up in your inbox! Thanks.