Hawaiian Coconut Haupia
intro
Silky, jiggly, dairy-free Hawaiian coconut pudding with a rich, clean coconut flavor, boasting a firm, sliceable texture that melts smoothly on the tongue.
Ingredients
Steps
Prep the setting pan
Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving 2-inch overhangs on two opposite sides to easily lift out set haupia later. No greasing is needed, as the high coconut fat content prevents sticking.
Mix cornstarch slurry
In a small mixing bowl, whisk together 6 tablespoons (48g) cornstarch and 120ml (1/2 cup) cold water until completely smooth, with no visible dry cornstarch lumps. Set the slurry within arm’s reach of the stovetop, as cornstarch settles quickly and you will need to add it promptly once the coconut milk is hot.
Heat coconut milk base
Pour 400ml (1 3/4 cups) full-fat coconut milk into a small heavy-bottomed saucepan over medium-low heat. Add 5 tablespoons (62g) granulated sugar and 1/4 teaspoon fine sea salt, stirring constantly with a silicone spatula until sugar fully dissolves, about 3-4 minutes. Heat until the mixture reaches a gentle simmer (180°F / 82°C) — do not bring to a rolling boil, as high heat will cause coconut milk fats to separate and turn grainy.
Thicken the haupia base
Whisk the reserved cornstarch slurry briefly to re-incorporate settled starch, then pour it slowly into the simmering coconut milk while whisking nonstop. Continue cooking and whisking constantly for exactly 2 minutes over medium-low heat, until the mixture thickens to a glossy, smooth pudding consistency that thickly coats the back of a spoon, so a line drawn through the coating with a finger holds a clear, clean shape.
Pour mixture into pan
Immediately remove the thickened haupia from heat once it reaches the correct consistency, and pour it directly into the parchment-lined 8x8 inch pan. Use a small offset spatula to spread the mixture into a perfectly even, smooth layer across the pan, then tap the pan firmly on the counter 2-3 times to pop any trapped air bubbles that would create holes in the set dessert.
Chill until fully set
Let the haupia cool at room temperature for 15 minutes, then cover the pan tightly with plastic wrap and refrigerate for a minimum of 2 hours, until the haupia is completely firm to the touch and jiggles as a single solid block when the pan is gently shaken. Never freeze haupia, as freezing causes coconut fats to separate and creates a grainy, watery texture.
Cut and serve haupia
Once fully set, use the parchment overhangs to lift the entire haupia block out of the pan and transfer it to a clean wooden cutting board. Use a sharp chef’s knife dipped in hot water (wiped dry between each cut) to slice the haupia into 8 even 2x2 inch squares, and serve immediately while chilled.
Tips
2.Whisk nonstop for the full 2 minutes after adding cornstarch slurry; cornstarch thickens very quickly with heat, and constant stirring prevents lumpy, unevenly textured haupia.
3.For a fun tropical upgrade, top chilled haupia squares with toasted coconut flakes, diced fresh mango, or a drizzle of lilikoi (passion fruit) syrup before serving.
OMG, this haupia tastes exactly like the stuff I had at a lūʻau when I visited Maui last year! I was so worried I’d never get that authentic, creamy coconut flavor at home, but this recipe nailed it. I brought it to our neighborhood block party and everyone was asking for the recipe before the night was over.
Just got back from a trip to Oahu and was craving haupia so bad I made this as soon as I got home. It’s spot on! I added a tiny sprinkle of toasted coconut on top right before it set and it gave it such a nice little crunch. Even my roommate who hates coconut admitted this was delicious.
I’d never had haupia before making this recipe, and I’m hooked! The texture is so unique—way creamier than Jell-O, firmer than regular pudding. It was the perfect light dessert after our heavy taco night spread. 10/10.
Obsessed with how simple this is! I’ve been looking for easy vegan desserts to add to my meal prep rotation, and this is perfect. It’s not loaded with refined sugar, it holds up all week in the fridge, and it satisfies my sweet tooth without making me feel sluggish after eating it. 10/10.
My kids loved this!!! I’ve been trying to find easy, no-bake treats for after school and this was such a win. It’s not too sweet, has that perfect jiggly texture, and my 7 year old even helped me stir the cornstarch mixture. Will 100% be adding this to our weekly rotation.
I made this for my annual backyard luau party and it was a total hit! I was worried Midwestern folks wouldn’t be into a not-super-sweet coconut dessert, but people went back for seconds and thirds. Super easy to make, even for a guy who burns toast half the time lmao.
This is my new go-to potluck dessert! It travels so well, you don’t have to keep it warm, it doesn’t get soggy, and it’s different from the same old cookies and brownies everyone else brings. I’ve made it three times in the last month and I’ve gotten the recipe sent out to half my office already.
Made this in my dorm room with just a hot plate, a whisk, and my mini fridge, and it came out insane! I thought for sure I’d mess it up since I’m basically a beginner cook, but the steps are so straightforward. My whole dorm floor smelled like coconut while it was cooking, and people kept knocking on my door asking what I was making lmao.
Game changer!!! I’ve made haupia half a dozen times from other recipes and they always come out either rubbery or way too sweet. This version has the perfect balance of coconut flavor and sweetness, and the set is exactly right—jiggly but not runny, firm but not tough. I served it with fresh mango and lychee for our family dinner last night and my grandma said it was better than the haupia she grew up eating in Hilo.
Grew up eating haupia at family gatherings on the Big Island, and this is the first mainland recipe that actually tastes like the real deal. No weird added flavors, no gelatin (that’s a crime in haupia, tbh), just pure coconut goodness. Respect for getting the traditional version right.
I’ve been making haupia for my grandkids for 40 years, and I have to say, this recipe is just as good as my old handwritten one! I love that it’s so straightforward, no fancy steps. I added a tiny pinch of salt like I always do, and it really makes the coconut flavor pop even more.
Perfect post-hike treat! I kept a batch chilled in my cooler on our last day hike in the desert, and it was so refreshing after being out in the 100 degree heat. It’s light, hydrating (well, as much as a dessert can be lol), and doesn’t melt into a sticky mess like ice cream does when it’s hot out. Will be a staple on all my summer hikes from now on.
SO good, and naturally gluten free!!! I was stressing about what to bring to my cousin’s Hawaiian-themed birthday party since I have celiac, and this was perfect. No weird specialty ingredients, super easy to throw together, and every single person at the party was raving about it—no one even guessed it was gluten free lmao.
I live in a tiny NYC apartment with a tiny fridge and no fancy kitchen gear, and this recipe was so doable! I only had an 8x8 pan, a whisk, and a can opener, and it came out perfect. I didn’t even have to run to the specialty grocery store—all the ingredients were at my regular bodega.
I was skeptical a coconut dessert would go over at our Texas BBQ cookout, but man was I wrong. This cool, creamy haupia was the perfect thing to cut through all the brisket and ribs. Everyone was asking what it was, I told ’em it’s Hawaiian coconut Jell-O and they ate it up. Will be making this all summer long.
Tried this for the first time last night when my roommate made it, and I immediately asked for the recipe. I’m not usually a huge coconut fan, but this isn’t that artificial coconut taste you get in cheap candy—it’s rich, natural, and so creamy. I’m gonna add a tiny bit more sugar when I make it for my tailgate this weekend since my friends have a huge sweet tooth, but otherwise it’s perfect!
I was a little intimidated to make haupia because I thought it’d be super fussy, but the difficulty rating was right—this is so easy! I messed up the first stir and got a couple lumps, but I just poured it through a fine mesh sieve before pouring into the pan and it came out perfectly smooth. 10/10, will make again for our next summer BBQ.
Made this for my daughter’s Moana-themed birthday party and it was a total smash! I put little paper umbrellas in each square and the kids went crazy for them. Even the parents were coming back for more, and a couple asked for the recipe. So easy, so good.
This is such a lifesaver for busy weeknights! I don’t have a ton of time to spend making fancy desserts after work, but this comes together in like 10 minutes of active time, then just chills in the fridge until we’re done with dinner. My kids beg for it every night now, and I don’t even feel bad giving it to them because it’s not loaded with a ton of weird additives.
If you love coconut as much as I do, you need to make this STAT. I added a little extra coconut extract because I’m obsessed, and it was so good I ate half the pan in one sitting oops. It’s rich, creamy, perfectly sweet, and way easier to make than I thought it would be. I already bought three more cans of coconut milk to make another batch this weekend.