Pineapple Tempura with Haupia Dip

For the haupia dip:
In a small pot combine the coconut milk, sugar and cornstarch. Heat until it starts to boil, then add the milk. Bring back to a boil and simmer until it starts to thicken, about 10 minutes. Once it’s thickened, transfer it to another container and place in the fridge to cool.

For the tempura:
Heat the canola oil until it reads 375ºF on a thermometer. As it’s heating, prepare the batter as per the instructions on the box (the mix usually calls for cold water).

Once the oil has reached 375ºF, dip a piece of pineapple in the batter and let the residue run off. Carefully drop the pineapple into the hot oil and fry for about 3-4 minutes, turning once or twice. Scoop the chunks from the oil and drain on a paper towel.

Dust lightly with some Li Hing Mui spice if you have it and serve warm with the haupia dip.