Haupia Parfait

Name: Haupia Parfait
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 400 ml coconut milk (full-fat, well shaken); 120 ml water; 5 tbsp sugar; 5 tbsp cornstarch; 1 pinch salt; 1 tsp vanilla extract; 1 pcs mango (ripe, diced); 4 tbsp macadamia nuts (toasted, roughly chopped); 2 tbsp toasted coconut (unsweetened, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

Layers of silky, creamy Hawaiian coconut pudding alternating with crushed macadamia nuts and a touch of sweet fruit, like mango or pineapple. It's a no-bake, tropical dessert that comes together in minutes and feels like a vacation in a glass.

PREP

15m

COOK

15m

SERVES

ONE PARFAIT GLASS WITH LAYERED HAUPIA, FRUIT, AND NUTS.

452 cal

SERVINGS

INGREDIENTS

For 4 servings

400 mlcoconut milk · full-fat, well shaken120 mlwater5 tbspsugar5 tbspcornstarch1 pinchsalt1 tspvanilla extract1 pcsmango · ripe, diced4 tbspmacadamia nuts · toasted, roughly chopped2 tbsptoasted coconut · unsweetened, for garnish

NUTRITION · PER SERVING

452

CALORIES · ONE PARFAIT GLASS WITH LAYERED HAUPIA, FRUIT, AND NUTS.

Protein4g · 4%

Carbs42g · 37%

Fat33g · 66%

Fiber4g

Sugar27g

Saturated fat22g

Cholesterol0mg

Sodium56mg

Potassium414mg

Phosphorus24mg

How we calculate →

METHOD · 7 STEPS

prep · ~3 min
Toast the macadamia nuts.
In a dry pan over medium heat, toast the macadamia nuts for 2-3 minutes until fragrant and lightly golden. Roughly chop and set aside.
TIPWatch carefully — macadamia nuts burn quickly due to their high oil content.
mix · ~1 min
Create the cornstarch slurry.
In a small bowl, whisk together the cornstarch and water until smooth and no lumps remain.
simmer · ~10 min
Cook the haupia base.
1.In a medium saucepan over medium heat, whisk together the coconut milk, sugar, and salt.
2.Pour in the cornstarch slurry while whisking continuously.
3.Cook until the mixture thickens and begins to bubble, about 8-10 minutes, whisking constantly to prevent lumps.
4.Once thickened and it coats the back of a spoon, remove from heat.
TIPConstant whisking is key — the mixture thickens quickly and can scorch on the bottom.
mix · ~1 min
Finish the haupia.
Stir in the vanilla extract until fully incorporated.
rest · ~120 min
Chill the haupia.
Pour the haupia into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cool and set, at least 2 hours.
TIPFor a faster chill, spread it in a thin layer on a baking sheet.
assemble · ~2 min
Assemble the parfaits.
1.Spoon a layer of chilled haupia into the bottom of each serving glass.
2.Add a layer of diced mango.
3.Sprinkle a layer of chopped toasted macadamia nuts.
4.Repeat the layers once more, finishing with a dollop of haupia on top.
TIPUse a piping bag for the haupia for a cleaner, more elegant look.
garnish · ~1 min
Garnish and serve.
Sprinkle the top of each parfait with toasted coconut flakes. Serve immediately, or cover and refrigerate for up to 4 hours before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat coconut milk for the creamiest, most luxurious haupia texture.
2
Whisk the cornstarch slurry again just before adding it to the pot, as it settles quickly.
3
To check if the haupia is thick enough, dip a spoon — the mixture should coat it thickly without dripping off.
4
Chill the parfait glasses for 10 minutes before assembling to keep the layers distinct.
5
Use ripe but firm mango so it doesn't turn mushy against the creamy haupia.
6
For a make-ahead dessert, store assembled parfaits covered in the fridge for up to 6 hours.

RECIPE VARIATIONS