Hawaiian Purple Sweet Potato Haupia
intro
Vibrant layered chilled dessert pairing earthy purple sweet potato with creamy coconut haupia, a beloved tropical treat ideal for warm group gatherings.
Ingredients
Steps
Steam purple sweet potatoes
Scrub 450g purple sweet potatoes clean, peel, and cut into 2.5cm (1-inch) even cubes. Place cubes in a steamer basket set over 5cm (2 inches) of boiling water over medium-high heat. Cover and steam for 18-20 minutes, until a fork pierces cubes completely with no resistance. Remove from heat and let cool 5 minutes.
Mix sweet potato layer
Transfer steamed sweet potato cubes to a mixing bowl, add 100ml of the coconut milk, 25g (2 tablespoons) of the granulated sugar, and 1/16 tsp of the fine sea salt. Mash with a potato masher or fork until completely smooth, with no lumps remaining. Line a 20cm (8-inch) square baking pan with parchment paper, leaving 5cm (2-inch) overhang on two sides for easy removal. Press the mashed sweet potato evenly into the bottom of the pan in a firm, uniform 1cm (0.4-inch) thick layer, using the back of a spoon to smooth the top.
Mix haupia thickener
In a small bowl, whisk 40g (5 tablespoons) cornstarch with 60ml (1/4 cup) cold water until completely dissolved, with no dry lumps of cornstarch remaining. Set the slurry aside near the stovetop, as you will need to add it quickly once the coconut base simmers.
Cook coconut haupia
Pour the remaining 300ml coconut milk, remaining 50g (4 tablespoons) granulated sugar, and remaining 1/16 tsp sea salt into a small saucepan over medium-low heat. Stir constantly with a silicone spatula for 3-4 minutes, until the sugar fully dissolves and the mixture just starts to bubble at the edges (do not bring to a rolling boil). Give the cornstarch slurry a quick re-whisk, then pour it slowly into the coconut milk while stirring nonstop. Continue cooking and stirring for 1-2 minutes, until the mixture thickens to a smooth, pudding-like consistency that coats the back of the spatula.
Layer and chill dessert
Immediately pour the hot haupia mixture over the purple sweet potato base in the pan, spreading it gently with a spatula to form an even, smooth top layer. Tap the pan firmly on the countertop 3-4 times to release any trapped air bubbles. Let the pan cool at room temperature for 15 minutes, then cover loosely with plastic wrap and refrigerate for a minimum of 2 hours, until the haupia is completely firm and set to the touch.
Slice and garnish to serve
Once fully set, use the parchment paper overhang to lift the entire block of dessert out of the pan and onto a cutting board. Cut into 6 even rectangular pieces (approximately 6.5cm x 10cm / 2.5in x 4in) with a sharp knife, wiping the blade between cuts for clean edges. Sprinkle the top of each piece with 1 tsp of toasted shredded coconut before serving cold.
Tips
2.Whisk the cornstarch slurry again right before pouring it into the hot coconut milk, as cornstarch settles quickly to the bottom of the bowl and can cause lumpy haupia if not re-mixed.
3.Do not skip the 15-minute room temperature cool down before refrigerating, as placing very hot haupia directly in the fridge can cause condensation to form on the surface, creating a soggy, uneven top layer.
OMG this took me right back to family luaus on Oahu! The purple sweet potato is so perfectly creamy against the coconut haupia, I brought this to my office potluck yesterday and people were begging for the recipe before I even left. 10/10, so easy even someone who burns toast can nail this. Wait—did anyone else’s haupia take a little longer to set in the fridge than the recipe said? Mine needed an extra 45 minutes, but that’s probably just my weird old fridge lol.
Game changer! I’ve been making regular haupia for years for our annual neighborhood block party, but adding the purple sweet potato layer? *Chef’s kiss* The color is so vibrant, it looks way fancier than the effort it takes. I did add a tiny extra sprinkle of flaky sea salt on top right before serving, highly recommend that little hack!
Made this for my daughter’s Hawaiian themed birthday party and it was a smash! All the kids kept asking for the “purple jello” (lol it’s not jello but I didn’t correct them) and even the picky eaters went back for seconds. Super straightforward recipe, no weird fancy ingredients, I was able to grab everything from my regular grocery store. Will 100% be making this again this summer.
Wait, quick question before I make this for my celiac support group potluck—this is totally gluten free right? I checked the ingredient list and it looks like it is, but I wanted to double check because I don’t want to make anyone sick! Also, can I make this a full 24 hours ahead of time, or will the texture get weird?
I was skeptical about sweet potato in coconut jello at first, but my wife begged me to make this after she saw it on TikTok, and wow—SO good. Not too sweet, which I love, so many desserts are cloyingly sweet these days. I used Okinawan sweet potatoes from the local Asian market, they had the perfect deep purple color.
Made this in my tiny dorm kitchen with just a mini fridge and a microwave (I steamed the sweet potatoes in the microwave, don’t @ me) and it still turned out insane! My roommates thought I ordered it from a fancy Hawaiian restaurant. Zero fancy equipment needed, perfect for broke college students who want to bring something cool to a floor potluck. 10/10
Just made this with full fat canned coconut milk and no dairy swaps, it’s accidentally vegan?! That’s such a win, I’m always hunting for easy vegan desserts to bring to family dinners where everyone complains vegan food is “boring”. Everyone was raving, even my super carnivore brother asked for a second piece. Only note: I wish there was a little more haupia layer relative to the sweet potato, but that’s just personal preference!
My kids went absolutely nuts for this! I let them help stir the haupia and mash the sweet potatoes, and they were so proud to serve “their purple dessert” at our Sunday family dinner. Only mess up: I forgot to grease the pan a little, so the first few pieces stuck a bit, but we ate the crumbly bits straight out of the pan no problem lmao.
This reminds me so much of the haupia my grandma used to make when we visited Maui when I was a kid, except she never added the purple sweet potato. The texture is exactly how I remember—wobbly, not too firm, super coconutty. I added a tiny splash of vanilla extract to the haupia layer like she used to, and it hit so different.
Added this to my weekly meal prep rotation for dessert this week and it’s perfect! Low effort, not loaded with refined sugar, keeps great in the fridge all week. I cut it into little bite sized squares so I can grab one when I get a sweet craving after work instead of reaching for a candy bar. Way more satisfying, and the purple color makes my meal prep containers look so fun for work lunches.
Okay, full transparency: I am a TERRIBLE baker. I burn cookies, I mess up boxed brownies, the whole nine yards. But this recipe was so easy! The step by step instructions were super clear, I didn’t have to guess at anything, and it turned out perfect on the first try. I brought it to my book club meeting and everyone thought I bought it from a local Hawaiian bakery. I feel like a real cooking wizard now lmao. Wait—can I freeze leftover slices? I have a few pieces left and I don’t want them to go to waste!