Haupia (Hawaii)
intro
Silky, jiggly traditional Hawaiian coconut pudding with a firm, sliceable texture, made dairy-free with simple pantry ingredients for bright, sweet coconut flavor.
Ingredients
Steps
Prep the setting pan
Lightly grease an 8x8 inch (20x20cm) square glass baking dish with 1 teaspoon (5ml) of neutral oil (refined coconut or canola oil), then line the bottom with a strip of parchment paper that overhangs two opposite sides by 2 inches to create easy-lift handles. Set the prepared dish aside at room temperature while you make the haupia base.
Mix cornstarch slurry
In a small 1-quart mixing bowl, combine the 1/2 cup (60g) cornstarch and 1/2 cup (120ml) cold water, whisking continuously for 30 to 45 seconds until no dry lumps remain and the mixture forms a smooth, opaque, runny white paste. Set the slurry within arm’s reach of the stovetop to avoid scrambling for it once the coconut base is hot.
Heat coconut base
Pour the 2 cups (480ml) full-fat canned coconut milk, 1/3 cup (67g) granulated sugar, and 1/4 teaspoon (1g) fine sea salt into a 2-quart heavy-bottomed saucepan set over medium-low heat. Stir slowly with a heatproof silicone spatula for 3 to 4 minutes, until the sugar fully dissolves and the mixture reaches a gentle, low simmer (small bubbles breaking steadily at the pan edges, no rolling boil).
Thicken the pudding
Give the reserved cornstarch slurry a quick 10-second re-whisk to remix any starch that settled to the bottom of the bowl, then pour it slowly into the simmering coconut milk while stirring constantly in a figure-8 pattern. Keep the heat at medium-low and cook, stirring nonstop, for 2 to 3 minutes until the mixture thickens to a glossy, heavy pudding that coats the back of the spatula; a line drawn through the coating with your finger will hold its shape without running.
Pour into prepared pan
Immediately remove the thickened haupia base from heat as soon as it reaches the correct thick consistency, and pour the entire batch directly into the parchment-lined 8x8 inch baking dish. Use a small offset spatula to spread the top into a perfectly smooth, even layer, then tap the dish firmly on the counter 3 to 4 times to release any trapped air bubbles that would leave holes in the set haupia.
Chill to fully set
Let the haupia cool uncovered at room temperature for 15 minutes, then cover the dish tightly with a sheet of plastic wrap pressed directly against the surface of the pudding to prevent a tough skin from forming. Place the dish on a level middle shelf in the refrigerator, and chill undisturbed for 2 full hours until the haupia is firm to the touch and jiggles as one solid block when the pan is gently shaken.
Slice and serve chilled
Once fully set, use the overhanging parchment paper handles to lift the entire block of haupia out of the dish and set it on a flat cutting board. Dip a sharp chef’s knife in hot water and wipe it dry between each cut to slice the haupia into 8 even 2x2 inch squares. Serve immediately while chilled, plain or topped with a pinch of toasted coconut flakes if desired.
Tips
2.Never let the coconut milk mixture reach a hard, rolling boil during cooking: high heat can cause the coconut fat to separate from the liquid, leading to a grainy, oily texture in the finished haupia; keep heat steady at medium-low the entire cooking process.
3.For the most authentic traditional texture, replace the cornstarch with an equal weight (60g) of Polynesian arrowroot (pia) if you can source it; this is the original starch used in Hawaiian haupia, creating a slightly softer, silkier, less gummy set than cornstarch.
OMG this haupia is EXACTLY what I remember from my family trip to Maui when I was 10! It’s perfectly creamy, not too sweet, and set up perfectly first try. Brought it to our neighborhood block party last weekend and people were begging for the recipe. 10/10 no notes.
I was so nervous to make haupia for my son’s Hawaiian themed birthday party because I’ve messed up coconut desserts before, but this recipe was SO easy! My kids gobbled up half the pan before the party even started. Only took a few minutes to prep then popped it in the fridge to set. Total game changer for busy weeknight event prep!
Wait, hold up – do I *have* to use cornstarch? I only have arrowroot powder in my pantry right now and I don’t feel like running to the store. Has anyone tried swapping it? I don’t want to mess up the texture.
Made this in my dorm fridge with just a little hot plate to heat the ingredients and my roommates thought I was a professional chef. It’s so cheap to make too, way better than the weird jiggly jello shots we usually make for parties. Will be making this for every pre-game from now on.
This is my new go-to potluck dish! It’s gluten free, dairy free, so it works for basically every dietary restriction at our office potlucks, and it’s always the first empty dish on the table. People keep asking me when I’m going to bring it again. SO good.
I was skeptical about a mainland haupia recipe, y’all. I lived on Oahu for 7 years and I’ve had so many bad versions that are either too rubbery or way too sweet. This one? Tastes exactly like the haupia I used to get from the little food truck outside my old apartment. Chef’s kiss.
Made this for a post-hike snack last weekend and it was so refreshing after being out in the sun for 6 miles. I added a tiny splash of lime zest on top and it was chef’s kiss, cut the richness perfectly. Will definitely be making this all summer long for trail days and backyard BBQs.
Wait why did I think haupia was hard to make? This came together in like 15 minutes of active time, then just chilled in the fridge while I made kalua pork and mac salad for our Hawaiian taco night. The whole meal felt like a vacation, no plane ticket needed.
I tested this recipe for a client’s Hawaiian themed wedding reception and it was a massive hit! We cut them into 1 inch squares, topped each with a tiny piece of pineapple and an orchid, and they looked so fancy for how low effort they were. Added them to my permanent catering menu.
Quick question – is this actually vegan? I checked the ingredients and it looks like it, but I wanted to make sure I’m not missing something before I make it for my vegan friend’s birthday dinner. I don’t want to accidentally serve her something with dairy!
I’ve been making haupia for my family luaus for 40 years, and I have to say this recipe is exactly the one my mom taught me when I was a little girl growing up in Hilo. No frills, no fancy add-ins, just perfect creamy haupia every time. My grandkids beg me to make it every time they come over.
Made this for my watch party for the Ohio State game last weekend (we did a tailgate theme with lots of different global snacks) and even my pickiest football buddy went back for three pieces. He kept asking ‘what is that jiggly coconut stuff?!’ and refused to leave without the recipe. Total hit.
Okay I messed this up the first time because I didn’t whisk the cornstarch enough and it got lumpy, but even the lumpy version was SO good. Second time I whisked it constantly over low heat and it came out perfectly smooth. Pro tip: don’t rush the heating step!
I tried haupia for the first time at a Hawaiian pop-up in Brooklyn last month and was obsessed, so I was so excited to find an easy recipe to make at home. It turned out great! Only thing is mine was a little softer than the one I had at the pop-up – did I not cook it long enough?
It’s 110 degrees out here in Phoenix right now and this is the perfect no-bake dessert! I don’t have to turn my oven on at all, which is a lifesaver in the summer heat. I kept a pan in the fridge all week to grab a little square after work and it was such a nice cool treat.
I’m usually a chocolate dessert only kind of guy, but my girlfriend made this for our date night Hawaiian theme and I ate half the pan. It’s light, not cloyingly sweet, and the coconut flavor is so rich without being heavy. I might even request this instead of birthday cake this year.
How long does this keep in the fridge? I want to make it on Sunday for meal prep to have as little sweet treats throughout the week, but I don’t want it to go bad before I finish the pan.
Served this alongside smoked brisket and pineapple coleslaw at our last backyard BBQ and people were blown away by the flavor combo. The sweet creamy coconut pairs so well with smoky salty BBQ, who knew?! Will be a permanent summer BBQ staple from now on.
My husband and I had haupia at our wedding in Maui 2 years ago, and I made this for our anniversary dinner last night. It tasted exactly like the dessert we had on our wedding day, and we both got a little teary eyed. Such a special, easy recipe that I know we’ll make for every anniversary from now on.
Help! I followed the recipe exactly but my haupia is super runny, even after being in the fridge for 2 hours. What did I do wrong? I really want this to turn out for my family dinner tonight!