Hawaii | Puerto Rico | Desserts | Coconut | Summer

Haupia

(American-Hawaiian coconut pudding)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Coconut milk 1 1/2 cups (12 oz can)
Water or milk 3/4 cup
Sugar 6 Tbsp
Cornstarch 1/4 cup

METHOD

Basic Steps:  Blend → Simmer → Chill
  1. Whisk together all ingredients well in a saucepan to remove any lumps of cornstarch. Add a little more sugar if you want it sweeter.
  2. Bring to a simmer over medium-low heat, stirring frequently. Mixture will thicken considerably and should have a silky sheen.
  3. Pour into an 8"x8" baking dish and chill till firm.
  4. Cut into 2" squares and serve.

VARIATIONS

  • For serving, top with a little crushed pineapple or a little whipped cream sprinkled with ground macadamia nuts if you like.
  • This dish will always be better if made with fresh coconut milk.
  • Haupia was traditionally made with arrowroot starch instead of cornstarch, and it can be substituted in an equal amount if you like.
  • Tembleque (Puerto Rico): Use all coconut milk and add 1/2 tsp vanilla. Sprinkle with cinnamon or nutmeg after it is chilled.

NOTES

  • Haupia is a popular Hawaiian dessert and is often served on a ti leaf at luaus.