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    Home / Desserts / Custards & Puddings

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    Published May 17, 2014

    Jump to Recipe Print Recipe

    delicious Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    Few people are more supportive of this blog thing than my parents, who subscribe to and read every post. This has its ups and downs. Never mind that they're both psychologists, my parents still enjoy giving me advice on everything from blogging to recipes to food photography.

    On a visit back home to LA recently, my mom advised me that people like quick and easy recipes with few ingredients that are easy to find. "Yeah," I said, "...that's not really what I do." (Someone who does do this well? Minimalist Baker.) My dad often emails a response to my latest post saying something along the lines of, "This looks great, but I would never make it. It's really complicated!" This from the man who taught me how to make pizza dough and fresh pasta.

    rhubarb on tray

    I'm sure they're right. But figuring out how to use an uncommon ingredient, like bergamot or smoked cardamom, is what I enjoy doing. And I like making recipes the best they can be, even if it means making my own croissants over a period of three days, or using five different types of flour in gluten-free pie dough.

    water poured into glass

    This, however, is a quick and easy recipe that uses few ingredients. If you can find rhubarb, hibiscus, and a vanilla bean that you don't have to mortgage your house to buy (you can order a quarter pound of organic beans for $30 here, for the record) you're set. The pudding is simply canned coconut milk steeped with vanilla and cooked with cornstarch until thickened. The topping – rhubarb simmered in hibiscus-infused syrup – comes together quickly. Both components can be prepared up to three days ahead, making this an excellent candidate for a dinner party. As a bonus, the whole thing is vegan and grain-free, meaning that most people can and will eat it.

    rhubarb slices in pot

    I first learned about haupia from a song written by a Hawaiian band called The Hula Honeys. Robin and Ginger are ladies after my own heart, and many of the songs they write and perform are about food. My all-time favorite, Life Just Got Sweeter (which you can see them perform here), likens the subject's disposition to comestibles: lilikoi, sugarcane, and creamy haupia. After studying ukulele with Robin at a music camp one summer, I came home looking for a haupia recipe. I found one in Mani Niall's Sweet!, where he explains that the pudding is usually cooked on the stove, chilled until firm, then cut into squares and served with tropical fruit.

    coconut milk in pot

    I whipped up a batch, but must have undercooked it since, even after hours in the fridge, it refused to set. My haupia was more of a coconut cream soup (that still got eaten, though with spoons rather than fingers). But I liked the soft texture, so I've since adapted the recipe into a scoopable pudding flecked with vanilla. (For the record, puddings consist of milk thickened with starch, whereas custards contain eggs. I had to look that up.) This haupia tastes clean and light like a panna cotta, but without the fuss and non-vegetarian-ness of gelatin; its creaminess belies its status as a vegan dessert.

    rhubarb in bowl

    I adapted the rhubarb cooking technique from a recipe in Martha Stewart's Baking Handbook, (shown here by the Amateur Gourmet). The original recipe calls for a sliced red beet to color the rhubarb, but I like using hibiscus blossoms, which not only tint the rhubarb a deep red, they also add a tangy, floral flavor that blends seamlessly with the rhubarb. Minimal cooking keeps the rhubarb firm, yet tender, and the remaining syrup gets reduced to a thick sauce which coats the rhubarb and mingles with the pudding.

    overhead shot of Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    I like the way the creamy pudding smooths the edges of puckery rhubarb. But if you want to make this dessert even quicker and easier, simply top the puddings with berries or mango cubes tossed with a bit of sugar and lime juice.

    spoon in jar of Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    More Rhubarb Recipes:

    • Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
    • Plum, Rhubarb, and Raspberry Cardamom Crisp
    • Ginger Rhubarb Bee's Knees
    • Rhubarb Bourbon Brown Butter Tart with Almond Crust

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this hibiscus and rhubarb pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}
    5 from 1 vote

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    Print Recipe Pin Recipe
    You are going to love this flavorsome dessert!
    Alanna Taylor-Tobin
    Prep Time: 40 minutes
    Chilling time: 5 hours
    Total: 40 minutes
    Servings: 4 to 5 servings.

    Ingredients

    For the haupia:

    • 1 can full-fat coconut milk (13.5 ounce / 400 mL)
    • 1/2 vanilla bean, split lengthwise and scraped
    • 3 tablespoons sugar
    • 2 tablespoons cornstarch
    • pinch salt

    For the hibiscus rhubarb:

    • 3 tablespoons dried hibiscus flowers
    • 3/4 cup boiling water
    • 1/2 cup sugar
    • 1/2 vanilla bean, split lengthwise and scraped
    • 2 cups rhubarb, sliced 1/2" thick

    Instructions

    Make the haupia:

    • Have ready 4-5 small (4 ounce), heat-proof glass jars or coffee/cappuccino cups or ramekins.
    • In a medium-sized, heavy-bottomed saucepan, combine the coconut milk and vanilla pod and scrapings. Heat over a medium flame, stirring occasionally, until the milk is hot and steamy (don't let it boil or it may scorch or separate). Cover and let steep 10 minutes or up to 1 hour to infuse with the vanilla.
    • Meanwhile, whisk together the sugar, cornstarch, and salt in a small bowl. When the coconut milk has steeped, whisk a few tablespoons of it into the cornstarch mixture to make a slurry, then whisk the slurry into the warm coconut milk. Cook the pudding over medium heat, stirring constantly with a heat-proof silicone spatula, until it comes to a boil. Still stirring, boil for 1 minute; it should be the texture of runny yogurt. Immediately strain the haupia through a mesh sieve and into a heatproof measuring pitcher, working it through with the spatula. (You can rinse and dry the vanilla pod and stick it in a jar of alcohol to make extract, or in a jar of sugar. Same with the other half, used below.) Divide the pudding evenly among the jars. Cover and chill until firm, at least 3 hours and up to 3 days.

    Make the hibiscus rhubarb:

    • In a heat-proof measuring pitcher, combine the hibiscus with the boiling water. Let steep 10 minutes.
    • In a medium saucepan, rub the sugar with the vanilla pod and seeds to distribute the seeds evenly. When the hibiscus has steeped, strain the mixture through a mesh sieve and into the pot. Place the pot over medium heat and bring to a boil, swirling the pot occasionally to dissolve the sugar. When the mixture is at a rolling boil, add the rhubarb. Return the mixture to a simmer, then turn off the heat, cover the pot, and let sit until the rhubarb is tender when you pierce it with the tip of a sharp knife, about 10 minutes. (If the rhubarb is still too firm, repeat the simmering/steeping process once more.)
    • Gently strain the rhubarb, reserving the syrup and returning it to the pot. Simmer the syrup over medium heat until thick and reduced by half, swirling the pot frequently, about 5 minutes. Place the drained rhubarb in a heat-proof container, pour the hot syrup over it, let cool, and chill until cold, at least 2 hours and up to 3 days.
    • To serve, divide the rhubarb and syrup among the puddings and serve immediately.

    Notes

    I found hibiscus blossoms (also called Jamaica) in the bulk section of my awesome co-op; they can also be found at Latin-American markets. Alternatively, use a few bags of hibiscus tea.
    Be sure to make both components a few hours ahead to allow them to chill; both can be prepared up to three days before serving and stored, covered, in the refrigerator.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 355kcalCarbohydrates: 44gProtein: 3gFat: 21gSaturated Fat: 18gSodium: 26mgPotassium: 386mgFiber: 1gSugar: 35gVitamin A: 95IUVitamin C: 7.8mgCalcium: 70mgIron: 4.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    I found hibiscus blossoms (also called Jamaica) in the bulk section of my awesome co-op; they can also be found at Latin-American markets. Alternatively, use a few bags of hibiscus tea. Be sure to make both components a few hours ahead to allow them to chill; both can be prepared up to three days before serving and stored, covered, in the refrigerator.

    Makes 4-5 servings

    For the haupia:
    1 (13.5 ounce / 400 mL) can full-fat coconut milk
    1/2 vanilla bean, split lengthwise and scraped
    3 tablespoons sugar
    2 tablespoons cornstarch
    pinch salt

    For the hibiscus rhubarb:
    3 tablespoons dried hibiscus flowers
    3/4 cup boiling water
    1/2 cup sugar
    1/2 vanilla bean, split lengthwise and scraped
    2 cups rhubarb, sliced 1/2" thick

    Make the haupia:
    Have ready 4-5 small (4 ounce), heat-proof glass jars or coffee/cappuccino cups or ramekins.

    In a medium-sized, heavy-bottomed saucepan, combine the coconut milk and vanilla pod and scrapings. Heat over a medium flame, stirring occasionally, until the milk is hot and steamy (don't let it boil or it may scorch or separate). Cover and let steep 10 minutes or up to 1 hour to infuse with the vanilla.

    Meanwhile, whisk together the sugar, cornstarch, and salt in a small bowl. When the coconut milk has steeped, whisk a few tablespoons of it into the cornstarch mixture to make a slurry, then whisk the slurry into the warm coconut milk. Cook the pudding over medium heat, stirring constantly with a heat-proof silicone spatula, until it comes to a boil. Still stirring, boil for 1 minute; it should be the texture of runny yogurt. Immediately strain the haupia through a mesh sieve and into a heatproof measuring pitcher, working it through with the spatula. (You can rinse and dry the vanilla pod and stick it in a jar of alcohol to make extract, or in a jar of sugar. Same with the other half, used below.) Divide the pudding evenly among the jars. Cover and chill until firm, at least 3 hours and up to 3 days.

    Make the hibiscus rhubarb:
    In a heat-proof measuring pitcher, combine the hibiscus with the boiling water. Let steep 10 minutes.

    In a medium saucepan, rub the sugar with the vanilla pod and seeds to distribute the seeds evenly. When the hibiscus has steeped, strain the mixture through a mesh sieve and into the pot. Place the pot over medium heat and bring to a boil, swirling the pot occasionally to dissolve the sugar. When the mixture is at a rolling boil, add the rhubarb. Return the mixture to a simmer, then turn off the heat, cover the pot, and let sit until the rhubarb is tender when you pierce it with the tip of a sharp knife, about 10 minutes. (If the rhubarb is still too firm, repeat the simmering/steeping process once more.)

    Gently strain the rhubarb, reserving the syrup and returning it to the pot. Simmer the syrup over medium heat until thick and reduced by half, swirling the pot frequently, about 5 minutes. Place the drained rhubarb in a heat-proof container, pour the hot syrup over it, let cool, and chill until cold, at least 2 hours and up to 3 days.

    To serve, divide the rhubarb and syrup among the puddings and serve immediately.

    top down shot of Hibiscus Rhubarb + Haupia {Coconut Milk Pudding

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    Reader Interactions

    Comments

    1. Katrina @ Warm Vanilla Sugar says

      May 17, 2014 at 1:42 am

      I like both kinds of recipes. This looks fabulous!

      Reply
      • Alanna says

        May 17, 2014 at 2:02 am

        Thanks, Katrina!

        Reply
    2. Jennifer @ Delicious Everyday says

      May 17, 2014 at 6:52 am

      Love this!!! What a fabulous recipe. I love the simplicity of it, yet it's unusual enough to be interesting. :) I'll definitely be trying this.

      PS The photographs in this post are stunning :)

      Reply
      • Alanna says

        May 18, 2014 at 10:36 pm

        Aw! Thank you for the super sweet note, Jennifer!

        Reply
    3. Valentina Duracinsky says

      May 17, 2014 at 7:24 am

      This looks amazing! And those colors...!

      Valentina

      Reply
      • Alanna says

        May 18, 2014 at 10:43 pm

        Thanks, Valentina!

        Reply
    4. Angela @ Canned-Time.com says

      May 17, 2014 at 1:23 pm

      ALL respect and dignity to your parents - we love your complications and your irregular ingredients, that's why I keep coming back anyway. This is really beautiful in presentation and taste I'm sure.
      Thanks for sticking to your guns ♥

      Reply
      • Alanna says

        May 18, 2014 at 10:44 pm

        Thank you very much for the support and encouragement, Angela!!

        Reply
    5. Dawn Balzarano says

      May 17, 2014 at 9:23 pm

      Yum - I love coconut milk desserts and this sounds like a delicious combination. One of my favorite recipes is a Thai-influenced coconut milk tapioca pudding with bananas. Some day soon I'll get around to posting it on my blog! (I have similar little French yogurt jars, BTW. Aren't they great?)

      Reply
      • Alanna says

        May 18, 2014 at 10:47 pm

        Yes! I love coconut tapioca pudding (I posted a chocolate version a while back that I still make regularly). That version sounds divine - I'll keep a lookout for it! I love those French yogurt pots; I was elated that some American yogurt makers finally started using them. Best reason to buy yogurt, I say.

        Reply
    6. DessertForTwo says

      May 18, 2014 at 1:00 am

      I'm a bit obsessed with hibiscus. This haupia sounds amazing.

      My parents read my site too, and it can be a bit awkward for me. I'm glad you have peace with it. I'd love to know what they think of you mentioning their suggestions, hehe :)

      Reply
      • Alanna says

        May 18, 2014 at 10:50 pm

        Haha! Since they're both psychologists, they both emailed me immediately to apologize and explain. It's actually very sweet.

        Reply
    7. Pang says

      May 18, 2014 at 1:02 am

      I really do LOVE this recipe, and the photos are gorgeous (as always). It would be great to serve this dessert at Summer Party. :)

      P.S. I also feel for you about all the "advices." (hahaha)
      My mom still called me (internationally, no less) after seeing my picture on FB to tell me that my hair was too long.

      Reply
      • Alanna says

        May 18, 2014 at 10:51 pm

        Aw, thanks, Pang! Oh dear, I can't believe your mom did that!

        Reply
    8. cynthia says

      May 18, 2014 at 1:15 am

      Oh my gosh, I LOVE haupia. Pairing it with something tart sounds absolutely perfect (plus hibiscus! Just amazing.) Simple or complicated, either way I love your recipes, Alanna :)

      Reply
      • Alanna says

        May 18, 2014 at 10:52 pm

        Awwww, thanks, lady! The feeling is very mutual. (Hello, steamed buns!)

        Reply
    9. Bizzy Lizzy's Good Things says

      May 18, 2014 at 1:26 am

      What a fascinating, and exquisite!, recipe. Love it... hope to find some hibiscus.... love the photos too!

      Reply
      • Alanna says

        May 18, 2014 at 10:53 pm

        Thanks, Bizzy Lizzy!

        Reply
    10. AmandaPaa says

      May 18, 2014 at 1:51 pm

      Beautiful, beautiful. And you know how I love pudding :) PS - great tip on coloring the rhubarb!

      Reply
      • Alanna says

        May 18, 2014 at 10:54 pm

        Totally! I want to try making a butterscotch version with coconut milk, too. Thanks, Amanda!

        Reply
    11. Anonymous says

      May 18, 2014 at 2:16 pm

      Please don't ever change your recipes to make them more simple :)

      Reply
      • Alanna says

        May 18, 2014 at 10:55 pm

        Haha, thanks!!

        Reply
    12. Valentina Duracinsky says

      May 18, 2014 at 5:15 pm

      Heya again!

      I saw your comment on my blog - thanks!! I've very little music out there at the moment. On youtube I'd say there's only "Fisherman" and "The Moon". Sometime this month or next I'll be releasing a single called Billy which I will post on soundcloud and let everyone know about! xx

      Valentina

      Reply
      • Alanna says

        May 18, 2014 at 10:55 pm

        Awesome! I will keep a lookout for it. Love your site. :)

        Reply
    13. Anonymous says

      May 18, 2014 at 5:32 pm

      This was a great read! I am def trying the pudding. Thanks for sharing. Celeste

      Reply
      • Alanna says

        May 18, 2014 at 10:56 pm

        Thanks! Please let me know if you give it a go.

        Reply
    14. Carol at Wild Goose Tea says

      May 19, 2014 at 9:38 pm

      I live in the Pacific NW and I have a bonsai hibiscus that flowers quite frequently. Alas it's golden yellow. I have a little 6 inch start of a new hibiscus that is hot pink. So someday??? The bottom line is that it is an elegant pudding and exotic use of rhubarb, so I would serve it in a more deserving dish. Lol.

      Reply
      • Alanna says

        May 20, 2014 at 5:48 pm

        Thanks, Carol! I hope your pink hibiscus grows up soon. So cool that you grow your own.

        Reply
    15. Monet says

      May 20, 2014 at 3:50 am

      Lovely sweet friend. I have been looking for a rhubarb recipe that didn't end in pie or crisp. This looks heavenly. As all your work does ;-)

      Reply
      • Alanna says

        May 20, 2014 at 5:49 pm

        Thank you, Monet! You are the sweetest.

        Reply
    16. [email protected] says

      May 20, 2014 at 4:22 am

      Beautiful photography!

      Reply
      • Alanna says

        May 20, 2014 at 5:47 pm

        Thanks!!

        Reply
    17. Ileana says

      May 20, 2014 at 11:23 am

      This is so gorgeous! I've recently discovered how much I like rhubarb, and I can't wait to try it like this. Beautiful photos as usual. Do you have a post about your photography somewhere on the site?

      Reply
      • Alanna says

        May 20, 2014 at 5:47 pm

        Thanks, lady! Not yet, but I'm working one! Hope to have it up within the next few weeks. In the meantime, I'm happy to answer any questions. I've got another rhubarb post in the works, too. Can't seem to get enough of it.

        Reply
    18. london bakes says

      May 20, 2014 at 5:13 pm

      I love your approach to using unusual flavours + ingredients because it really inspires me to step outside my comfort zone and get cooking with something that's new to me. That said, you can't beat a simple and comforting recipe at times and this sounds just that.

      Reply
      • Alanna says

        May 20, 2014 at 5:44 pm

        Thanks for saying so, Kathryn - I feel the same way about your recipes.

        Reply
    19. Gracieanne says

      May 20, 2014 at 11:38 pm

      Alanna, this is gorgeous and I can't wait to make it!

      Reply
    20. Katie | Healthy Seasonal Recipes says

      May 21, 2014 at 10:46 am

      I love the complicated stuff too Alanna. But I also am happy to know about such an easy dessert too. I had never heard of haupia. Beautiful as always!

      Reply
    21. Sophie says

      May 21, 2014 at 7:18 pm

      This is my dream dessert! Love all things pudding/panna cotta/custard. Also obsessed with hibiscus (fave is with tequila and limade). Will definitely be putting it in my dinner party repertoire. I saw you speak at the Feastly event a few weeks ago and have been enjoying your blog ever since! I'm even making your apricot & pistachio tart for an small event I'm catering tomorrow. I've also been researching cameras after hearing all the pro tips...someday I'll have a pretty blog, too! :)

      Reply
      • Alanna says

        May 23, 2014 at 11:43 pm

        Hi, Sophie! I'm so glad you enjoyed the Feastly panel - that was super fun for me, too! Thanks for the sweet note - I'm really glad you're digging the blog. That apricot tart is a favorite of mine and I hope that it and the event went swimmingly. I could certainly go for a hibiscus limeade tequila right about now. Feel free to email me with any photo questions! (agoodie [at] gmail.com) Hope to make it to a supper club dinner soon - that sounds fantastic!

        Reply
    22. Sylvie | Gourmande in the Kitchen says

      May 23, 2014 at 12:23 am

      Oh gosh, I hear the same thing from my mom who says that if a recipe has too many ingredients she doesn't even get to the directions!

      Reply
      • Alanna says

        May 23, 2014 at 11:48 pm

        Ha! Mothers... :)

        Reply
    23. Danguole says

      May 23, 2014 at 4:52 pm

      You do special, rare kind of food, and you do it really, really well. There are plenty of simple recipes out there. I'd much rather see this haupia than a chocolate chip cookie!

      Reply
      • Alanna says

        May 23, 2014 at 11:49 pm

        You sweetheart. Thanks. :)

        Reply
    24. Emma Galloway says

      May 26, 2014 at 2:04 pm

      What a beautiful recipe!

      Reply
      • Alanna says

        May 27, 2014 at 4:45 pm

        Thank you, Emma! I feel the same way about all of yours.

        Reply
    25. Anna and Micah says

      May 29, 2014 at 8:09 pm

      Hello - I wondered where your glass jars are from. I am looking for something similar for storing/serving baby food. Thanks in advance!

      Reply
      • Alanna says

        May 29, 2014 at 9:27 pm

        Hi! I love those jars, too. They sell yogurt in them at my local co-op and also at Whole Foods. You could also try Weck jars, or small (4 ounce) mason jars which are all available through Amazon. Good luck!

        Reply
    26. Shanna Mallon says

      June 01, 2014 at 2:55 pm

      OK, real talk, that steam picture? WOAH. Beautiful as ever.

      Reply
      • Alanna says

        June 02, 2014 at 4:42 pm

        Aw! Thanks, Shanna - what a sweet thing to say. :)

        Reply
    27. Ashley says

      June 05, 2014 at 5:15 pm

      Coconut and rhubarb are my two hardcore flavor obsessions right now (well, they've been there for about 2 years, actually, but I seriously can't get enough of them). So this gorgeous and elegant recipe is totally happening in my house. Love the photos and creativity, as always!

      Reply
      • Alanna says

        June 06, 2014 at 5:13 pm

        Oh, that's fantastic to hear! Please let me know how you like it. :)

        Reply
    28. Katherine says

      June 21, 2014 at 1:22 pm

      Well thank you not only for the recipe but for an ingredient search (hibiscus) that lead me to try out a new natural grocer where I found all sorts of interesting ingredients. Finally, two weeks later I decided to get down to it and whip up some Bojon Gourmet. I've never cooked with rhubarb or hibiscus or a fresh vanilla bean (shame on me for that last).

      And, as your unofficial recipe tester I have a question: for the haupia 3 T sugar are listed in the ingredients but in both steps of making the haupia sugar is mentioned. Should I have divided the sugar? After steeping the haupia and vanilla bean, I added the 3 T sugar / salt / starch slurry. I thought it tasted sweet and creamy enough to offset the hibiscus and rhubarb.

      Anyway everything is in the fridge chilling: we'll see how it all comes together.

      Reply
      • Alanna says

        June 23, 2014 at 5:29 am

        Hi Katherine! Thank you so much for giving this recipe a go! My apologies for the sugar confusion - I've rectified it in the recipe, but what you did was exactly what I meant. I'm so glad it inspired you to find a new natural grocer - how cool! I love exploring new foodie shops. :) Please let me know how you liked the finished product!

        Reply
      • Katherine says

        July 18, 2014 at 9:33 pm

        Look at that - I never replied but I am back to make the recipe again if that says anything. The rhubarb in syrup was just enough tart, crunch and sweet combined. The haupia creamy and rich in contrast. Amazing.

        I don't have any vanilla beans so am going to have to cheat and make this with vanilla extract (just because I'm too lazy to drive down to the new grocer). But the good news is I am adding home grown raspberries this time.

        Not nearly as beautiful, thoughtful and creative as your original.

        Reply
      • Alanna says

        July 21, 2014 at 7:10 am

        I love the thought of raspberries here - perfect! Vanilla extract is a perfect substitute. I'm so glad you like this dessert - thank you very much for the kind note!

        Reply
    29. Anja says

      March 31, 2015 at 9:25 am

      Omg. I'm definitely trying this one <3

      Reply
    30. monica says

      April 02, 2016 at 5:41 am

      I love your work, amazing photography. the post itself is telling how much hard you are working

      Reply
      • Alanna says

        April 02, 2016 at 10:21 am

        You're so sweet - thank you!

        Reply
    31. De says

      January 13, 2019 at 4:30 pm

      This pudding and topping pairing was lovely. I turned it into a parfait with crumbled ginger cookies. Almond biscuits would have tasted better but ginger more visually pleasing. A big hit with my family.

      Reply
      • The Bojon Gourmet says

        January 16, 2019 at 12:10 pm

        Amazing!! I am happy it was a big hit with your family :)

        Reply
    32. Gail says

      March 17, 2019 at 9:02 am

      I have to agree with your take on less simple ingredients. We often dismiss simple recipes as having no flavor. What does it hurt to add a few spices that can be optional? Then again we like modifying recipes too. Already thinking Haupia would taste really good with cinnamon in the toasted coconut. Really appreciate this take on the recipe with rhubarb!

      Reply
      • Alanna says

        March 18, 2019 at 2:59 pm

        Ooh I love those ideas! Let me know if you try. :)

        Reply
    33. Emily R says

      May 06, 2019 at 4:21 pm

      I've been waiting patiently for rhubarb season to start so I could make this! The hibiscus rhubarb mixture has such a nice contrast to the creamy sweet coconut haupia. My boyfriend told me "you should make that again" after we gobbled it up :)

      Reply
      • Alanna says

        May 06, 2019 at 4:33 pm

        Aw, I'm so glad you both loved it!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

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    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

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