Haupia Topped Grilled Pineapple

Directions

1. Using a fork, pierce the flesh of the pineapple top and squeeze the juice, through a strainer, into a small bowl.

2. Measure 1 tablespoon of the juice and add to a small sauce pan.

3. Add the strawberry jelly and, over high heat stirring constantly, cook until melted and smooth. Remove from the heat and cool. Once cooled, place the sauce in the refrigerator.

To Make the Haupia

1. In a large sauce pan, combine the water, coconut milk, sugar and butter.

2. In a small bowl, mix together the cornstarch and water and set aside.

3. Over high heat, bring the coconut mixture to a boil, then stir in the cornstarch mixture.

4. Heat, stirring constantly until it thickens, about 2 or 3 minutes.

5. Pour into six 1-cup ramekins and refrigerate for several hours (or overnight), until firm.

6. Once haupia is chilled firm, prepare the grill. Cook the pineapple until you achieve nice grill marks and turn and do the same to the other side. Once done, set aside to cool.

To Serve

1. Place haupia in the freezer for ten minutes.

2. Drizzle room temperature strawberry sauce over 6 dessert plates.

3. Using a ring cutter, remove the core from each pineapple slice and position one slice on each plate.

4. Remove haupia from the freezer and invert 1 ramekin of haupia over the center of each pineapple and gently remove the ramekin.

5. Dust the haupia with cocoa powder and garnish with a sprig of mint.