Haupia (Hawaii, USA)
Haupia, or Hawaiian coconut pudding, is a staple desert and snack in the Aloha State. The base form of the dish uses only four ingredients and is pretty easy to make. Haupia is already delicious on its own, but can also used as an addition to nearly any dessert - from a simple snack with fruit, to layered pies, even to gelato.
Equipment
- Whisk
- Normal Kitchen Utensils
Ingredients
- 2 Cans Full Fat Coconut Milk 13.5 Oz. Each
- 1/2 C Sugar
- 1/2 C Water
- 1/2 C Corn Starch
- 1/2 C Strawberries, Mangos or Other Fruit (Optional) Chopped
- 1 Heavy Pinch Salt (Optional)
Instructions
- Line a loaf pan, 13x9 baking dish, or any other flat-bottomed dish with parchment paper or a little vegetable oil. The size of the pan will determine the height of your haupia squares. I usually use a loaf pan, which creates roughly 1-inch thick squares.
- Mix the corn starch and water in a bowl.1/2 C Water, 1/2 C Corn Starch
- Heat the coconut milk, sugar and (optional) salt to just before boiling in a pot, whisking constantly.2 Cans Full Fat Coconut Milk, 1 Heavy Pinch Salt, 1/2 C Sugar
- When the coconut milk is about to boil, stream in the corn starch mixture. The coconut milk will instantly start to thicken.
- Reduce the heat to medium-high and whisk the mixture for 15 minutes until it thickens to a soft peanut butter texture. Give it a final taste for sugar.
- If you want, you can put the (optional) fruit in the bottom of your lined dish now.1/2 C Strawberries, Mangos or Other Fruit
- Pour the thickened coconut pudding mixture into your dish, cover the dish, and let it cool for 15 minutes on the counter. Put it in the refrigerator for another two hours until the pudding is set and chilled through.
- Cut the pudding into squares and enjoy.
Notes
You can also try making this dish into more of an actual pudding by cutting the corn starch to about 1/3 C and cooking the pudding for only 7-10 minutes after adding the corn starch. Both ways are awesome!