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Hawaiian Chocolate Soup Recipe

Hawaiian Chocolate Soup Recipe

Ice cream, pudding, frosting. Many of the chocolate greats can be eaten with just a spoon, and it’s time to put this soup on the list.

The rum-soaked pineapples turn this chilled dish into the perfect winter treat.


For the pineapples:

  • 1½ cups pineapple, medium dice
  • 3 ounces dark rum
  • ½ cup sugar
  • 1 tablespoon butter

For the soup:

  • 6 ounces bittersweet chocolate
  • 4 ounces sweetened condensed milk
  • 32 ounces whole milk
  • Pinch of salt

To serve:

  • ½ cup macadamia nuts, chopped
  • 1/4 cup strawberries, sliced
  • 1 tablespoon sweetened condensed milk


For the pineapples:

Combine pineapple with rum and let soak for 20 minutes.

Heat sauté pan with the sugar over medium heat. The sugar will liquefy and begin to darken. Be careful not to burn the sugar. As sugar starts to turn golden brown, remove pan from the heat and add pineapples. Let it sit for 15 seconds before returning it to the low-medium heat. Be cautious, the alcohol from the rum is flammable and may momentarily ignite. Add the butter and cook for 5-10 minutes until almost all liquid is gone. Remove from heat and refrigerate.

For the soup:

Combine chocolate, condensed milk, milk and salt into a heavy saucepan. Place over low heat, whisking constantly until all the chocolate is melted and the mixture is smooth and even.

Pour soup into four shallow bowls and place in the freezer for approximately one hour, or until a thin but firm layer of ice has formed across the entire surface of the soup. The thickness of the ice needs to support the weight of the pineapples and nuts.

To serve:

Toss the sliced strawberries with a tablespoon of the sweetened condensed milk. Place pineapple chunks, chopped macadamia nuts, and sliced strawberries on top of the hardened surface. Soup is best when still icy, but not frozen through.

Hawaiian Sweet Bread Recipe Straight from Hawaii – this Hawaiian Sweet Bread Recipe is light and slightly sweet and goes well with any Hawaiian meal. Photos Updated March 2014 One of my favorite questions from my Blogger Spotlight series is “What would you eat as your last supper?” And not surprisingly, many of the bloggers that I’ve spotlighted answer with one thing I know would be at my last supper – bread. It sounds like there are a lot of carb lovers out there!! So when I picked up this month’s Cookbook of the Month about Hawaiian food, I was really hoping there would be a Hawaiian Sweet Bread recipe. And I got lucky, because there was!! I’ve never made a Hawaiian Sweet Bread recipe before, but I will admit that I’m always drawn to those King’s Hawaiian Sweet Bread rolls at the grocery store!! This recipe was a bit vague straight from the book, so I’m glad that I’m fairly comfortable with making bread. There is only one thing I think is wrong with this recipe. The full recipe makes 1 very large loaf of bread. But I have found that the larger the loaf, the more dry the bread usually is – probably because of the time it takes to bake it. So I wish I would have made this into rolls or divided it into 2 loaves. But it was delicious!! And not too sweet – I could totally use it to make sandwiches with. It also makes great French toast the next day!! I’m so glad I finally made some Hawaiian sweet bread at home!! Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!! Facebook ** Pinterest ** Twitter ** Instagram ** Google+ or you can subscribe to my newsletter or Feedly or Bloglovin Looking for more free recipes? Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram. Recipe Finder

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Prep Time: 20 | Cook Time: 45 | Ready In: 2+ hours


  • 1 cup milk
  • 1 (14 ounce) can coconut milk
  • 1 cup white sugar
  • 1 cup water
  • 1/2 cup cornstarch
  • 7/8 cup semi-sweet chocolate chips
  • 1 1/2 cups heavy cream
  • 1/4 cup white sugar

Macadamia Nut Shortbread Crust

  • 1 cup Island Princess Hawaii unsalted macadamia nuts
  • 1 cup all purpose flour
  • 4 Tablespoons rice flour
  • 4 Tablespoons granulated sugar
  • 4 Tablespoons dark brown sugar
  • 1 teaspoon salt
  • 8 Tablespoons cold unsalted butter, cut into 1/4″ cubes
  • 2 Tablespoons cold milk
  • 1/2 teaspoon Vanilla extract

Cooking Instructions

Preheat oven to 325 degrees, coat pie pan with cooking spray. Place toasted nuts in food processor, add dry ingredients. Pulse until a fine meal is achieved. Add cold butter a little at a time and pulse. Add milk and vanilla, pulse again. Crust will slowly form. Press mixture into pie pan, bake for 25-35 minutes. Cool.

In medium pan, add coconut milk, milk, sugar and whisk. In separate bowl, whisk cornstarch and water until smooth. Turn burner on medium and stir the milk mixture constantly. Once it comes to a boil, turn heat down to a simmer and SLOWLY add cornstarch mixture, whisking constantly for three minutes until mixture thickens. In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes). Separate the coconut pudding mixture into two equal portions. Add melted chocolate to one of the puddings and stir until entirely mixed. Pour coconut pudding over the pie crust. Let the chocolate pudding cool for 5-10 minutes, then pour over the coconut pudding. Refrigerate for two hours, garnish.

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Hawaiian Chocolate Soup Recipe - Recipes

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These Old Time Recipes from the file of Mrs. Johnson who lived in Canadian, Texas. She had a number of recipes she saved from the local newspaper, magazines and friends. Most recipes date back to the 40s, 50s, and 60s. She had a unique way of storing her recipes. After she cut them out she pasted them into an old catalog. Thank you Ida Lancaster for sharing your mother’s recipes with us. There are some recipes from old time recipe books as well. The date will be posted by those recipes.

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Old Fashioned Egg Custard Pie

1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.

From the recipes of Mrs. Johnson, Miami, TX

Sweet Potato Pie

3 c. cooked mashed sweet potatoes (if canned, drain well)
1/2 c. margarine
2 c. sugar
1 tbsp. vanilla extract
1/4 tsp. Salt

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.
From the recipes of Mrs. Johnson, Miami, TX

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These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and Team Nutrition. The recipes are also available on CD-ROM by request from USDA/FNS.

Also, included are the new Recipes for Healthy Kids (R4HK). The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. Find these recipes in the Team Nutrition Resource Library:
Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.
Funding for this project was provided by USDA/FNS through a cooperative agreement with ICN.
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Herbed Broccoli and Cauliflower Polonaise
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