113 ounce can Thai coconut milk (do not use a lowfat variety)
6-8tablespoonsarrowroot powder or cornstarch *
Optional: toasted coconut for topping
* adjust the cornstarch according to how firm you want the haupia to be. I preferred it just barely slice-able and more pudding-likeas pictured however, my boys loved it a bit more firm like jello.
Combine the sugar, cornstarch and water in a saucepan and whisk to combine. Add the coconut milk and vanilla and stir again. Cook over medium low heat until thickened. This will take between 10-15 minutes. The mixture should be thick enough to pull away from the pan. Pour into an 8" square pan and cover with lid or saran wrap. Chill in the refrigerator until firm, 8-24 hours. Slice into squares and top with toasted coconut before serving. Enjoy!