Haupia
A classic Hawaiian dessert, Haupia is a creamy, refreshing coconut pudding that sets into firm, sliceable squares. Made with just four simple ingredients, this naturally vegan and gluten-free treat is the perfect light and tropical dessert for any occasion.
For 8 servings
7 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Pan: Lightly grease an 8x8 inch (20x20 cm) square baking dish or line it with plastic wrap, leaving some overhang on the sides to act as handles. This will make it easy to lift the set Haupia out.
- 2
Step 2
- a.Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Set aside.
- 3
Step 3
- a.Heat the Coconut Milk: In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Place over medium heat and stir occasionally until the sugar is fully dissolved and the mixture is hot and steaming, but not boiling (about 3-4 minutes).
- 4
Step 4
- a.Thicken the Mixture: Give the cornstarch slurry a quick re-whisk to ensure it's combined. While whisking the coconut milk mixture continuously, slowly pour in the slurry. Continue to cook, whisking constantly, for another 5-7 minutes. The mixture will thicken significantly, resembling a very thick pudding that coats the back of a spoon.
- 5
Pour and Set: Immediately pour the thickened Haupia into the prepared pan
- a.Use a spatula to quickly spread it into an even layer. Let it cool on the counter for about 30 minutes.
- 6
Step 6
- a.Chill Completely: Cover the pan with plastic wrap and transfer it to the refrigerator. Chill for at least 3 hours, or until it is completely firm and set.
- 7
Step 7
- a.Slice and Serve: Once firm, use the plastic wrap overhang to lift the Haupia out of the pan onto a cutting board. Cut into 16 squares (a 4x4 grid). Serve chilled, garnished with toasted coconut flakes or fresh fruit if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, canned coconut milk for the best creamy texture and proper setting. Light coconut milk or coconut milk from a carton will not work well.
- 2Constant whisking after adding the cornstarch slurry is the key to a smooth, lump-free Haupia.
- 3Avoid a rolling boil, as high heat can cause the coconut milk to separate or 'break'.
- 4For extra clean cuts, dip a sharp knife in hot water and wipe it dry between each slice.
- 5Store leftover Haupia in an airtight container in the refrigerator for up to 3 days.
- 6Serve alongside fresh tropical fruits like pineapple, mango, or lilikoi (passion fruit) for a classic pairing.
Adapt it for your goals.
Fruity Haupia
Replace the 120ml of water with 120ml of fruit puree like mango, guava, or lilikoi (passion fruit) for a flavored version. Add the puree along with the coconut milk.
Chocolate HaupiaChocolate Haupia
Whisk 3 tablespoons of unsweetened cocoa powder in with the sugar and salt at the beginning for a rich, chocolatey twist.
Ube HaupiaUbe Haupia
Add 1-2 teaspoons of ube extract or 1/4 cup of ube halaya (purple yam jam) to the coconut milk mixture for a vibrant purple color and unique flavor.
Layered DessertLayered Dessert
Make a half batch of regular Haupia, let it set, then pour a half batch of a flavored version (like chocolate or ube) on top and chill again for a beautiful layered effect.
Why this is on our healthy list.
Naturally Dairy-Free and Vegan
Made entirely from plant-based ingredients, Haupia is a wonderful dessert option for those following a vegan diet or who have lactose intolerance or a dairy allergy.
Source of Medium-Chain Triglycerides (MCTs)
Coconut milk is a rich source of MCTs, a type of fat that is metabolized differently than other fats. Some studies suggest MCTs can be a quick source of energy for the body and brain.
Provides Key Minerals
Coconut milk contains essential minerals like manganese, which is crucial for bone health and metabolism, and copper, which supports immune function and iron absorption.
Frequently asked questions
The most common reasons are not using full-fat coconut milk, not cooking the mixture long enough for the cornstarch to fully activate and thicken, or an incorrect ratio of liquid to cornstarch. Ensure the mixture becomes very thick, like pudding, before pouring it into the pan.