📝 About This Recipe
Haupia is the crowning jewel of the Hawaiian luau, a deceptively simple coconut cream dessert that strikes a perfect balance between a pudding and a gelatin. Traditionally made with arrowroot, this modern version uses cornstarch to achieve that signature firm yet melt-in-your-mouth texture. It is a refreshing, tropical palate cleanser that captures the true essence of Aloha with its rich coconut aroma and subtle sweetness.
🥗 Ingredients
The Coconut Base
- 28 ounces Full-fat Coconut Milk (2 standard cans; do not use 'lite' coconut milk)
- 3/4 cup Granulated Sugar (Adjust to 1/2 cup for a less sweet version)
- 1/4 teaspoon Kosher Salt (Enhances the coconut flavor)
- 1 cup Water (Divided into two 1/2 cup portions)
The Thickener
- 1/2 cup Cornstarch (Ensure it is fresh for the best set)
- 1/2 teaspoon Vanilla Extract (Optional, for a modern floral note)
Optional Garnishes
- 1/4 cup Toasted Shaved Coconut (Unsweetened preferred)
- 5-6 pieces Fresh Mint Leaves (For a pop of color)
- 2 tablespoons Macadamia Nuts (Finely chopped)
👨🍳 Instructions
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1
Lightly grease an 8x8-inch square glass baking dish with a tiny amount of neutral oil or a quick spray of non-stick coconut oil. This ensures the squares release cleanly later.
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2
In a small mixing bowl, create a 'slurry' by whisking together the cornstarch and 1/2 cup of the water. Whisk vigorously until the mixture is completely smooth with no lumps remaining.
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3
Open the cans of coconut milk and pour them into a medium heavy-bottomed saucepan. Add the remaining 1/2 cup of water, the granulated sugar, and the salt.
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4
Place the saucepan over medium heat. Whisk constantly as the mixture warms to ensure the coconut fats and water are fully emulsified and the sugar dissolves.
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5
Bring the coconut mixture to a very gentle simmer. Do not let it come to a rolling boil, as this can cause the coconut oil to separate.
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6
Give your cornstarch slurry one final whisk (cornstarch settles quickly) and slowly stream it into the simmering coconut milk while whisking the pot constantly.
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7
Reduce the heat to low. Continue to cook and whisk for about 5-8 minutes. You will notice the mixture transform from a thin liquid to a thick, glossy, and translucent paste.
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8
The haupia is ready when it is thick enough to coat the back of a spoon heavily and holds its shape for a second when the whisk is lifted. If using vanilla extract, stir it in now.
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9
Immediately pour the hot mixture into your prepared 8x8-inch dish. Use an offset spatula to smooth the top into an even layer.
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10
Allow the dish to sit on the counter at room temperature for about 30 minutes to cool slightly.
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11
Cover the dish with plastic wrap (press it directly onto the surface of the pudding if you want to prevent a skin from forming) and refrigerate for at least 4 hours, though overnight is best for the firmest set.
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12
Once fully chilled and firm, run a knife around the edges of the dish. Cut into 2-inch squares and lift out carefully with a small spatula.
💡 Chef's Tips
Always use full-fat canned coconut milk; carton coconut milk used for cereal is too thin and won't set properly. Whisk the slurry immediately before adding to the pot to prevent cornstarch 'clumps' at the bottom of your dessert. For an ultra-smooth texture, pour the finished hot mixture through a fine-mesh sieve into the baking dish. If you prefer a softer, spoonable pudding rather than firm squares, reduce the cornstarch to 1/3 cup. To store, keep refrigerated in an airtight container for up to 3 days; do not freeze as it will ruin the creamy texture.
🍽️ Serving Suggestions
Serve chilled on a small piece of ti leaf or banana leaf for an authentic luau presentation. Pair with a warm slice of Hawaiian Guava Chiffon cake or Purple Sweet Potato Pie. Top with toasted macadamia nuts and a drizzle of passion fruit (liliko'i) puree for a gourmet twist. Enjoy alongside a fresh tropical fruit salad featuring papaya, pineapple, and lime juice. Serve as a refreshing dessert following a heavy meal of Kalua Pork and Poi.