Dessert: United States – Hawaii – Haupia

Serving Size: 12

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs 30 min

Total 2 hrs 40 min

Ingredients

- 3 cups (720 ml) full-fat canned coconut milk, approx. 2 cans (13.5 oz/400 ml each)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (60 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (120 ml) water, room temperature (for cornstarch slurry)
- 1 tsp (5 ml) vanilla extract (optional)
- 2 tbsp (6 g) toasted shredded coconut, for garnish (optional)
- Cooking spray or neutral oil, for pan

Instructions

Short Description:
Haupia is a traditional Hawaiian firm coconut pudding set in a pan and served in square pieces. It is silky, lightly sweet, and showcases rich coconut flavor from full-fat coconut milk.

Regional Notes:
This Hawaiian version uses full-fat canned coconut milk as the primary ingredient, reflecting the islands' abundance of coconut. It is prepared as a firm, set pudding (not a soft custard) and traditionally chilled and cut into squares for serving.

1. Lightly oil a 9 x 13 inch (23 x 33 cm) baking dish or line it with plastic wrap; set aside to cool haupia in the pan.
2. In a small bowl, whisk the cornstarch with the 1/2 cup (120 ml) water until fully smooth and no lumps remain to make a slurry.
3. In a medium saucepan, combine the coconut milk, sugar, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
4. Reduce heat to medium-low. Slowly whisk the cornstarch slurry into the hot coconut milk mixture, adding it in a steady stream while whisking constantly to prevent lumps.
5. Continue cooking over medium-low heat, stirring constantly and scraping the bottom and sides, until the mixture thickens to a pudding that holds its shape and looks glossy, about 5–8 minutes. Do not let it boil vigorously; a gentle simmer is fine.
6. Remove the pan from heat and stir in vanilla extract, if using. Taste and adjust a tiny pinch of salt or sugar if desired.
7. Pour the hot haupia into the prepared 9 x 13 inch (23 x 33 cm) dish, smoothing the top with a spatula. Let cool at room temperature for 20–30 minutes, then cover loosely and refrigerate until fully set, at least 2–3 hours or overnight for best firmness.
8. When set, run a thin knife around the edges to release. Invert onto a cutting board or cut directly in the pan into 12 equal squares. If inverted, peel off plastic wrap first.
9. Garnish each square with a sprinkle of toasted shredded coconut if desired and serve chilled.