Haupia
A simple, silky coconut milk pudding thickened with cornstarch and set into firm, sliceable squares.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- โขSaucepan
- โข8-inch square baking dish
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9
- carbs
- 14
- protein
- 1
- calories
- 140
Instructions
- 1
Whisk the cornstarch with 1/2 cup of the coconut milk in a small bowl until it forms a smooth paste.
- 2
Pour the remaining coconut milk, sugar, and salt into a saucepan. Warm over medium heat, stirring until the sugar dissolves.
- 3
Whisk in the smooth cornstarch paste.
- 4
Cook for 5-7 minutes while whisking constantly. Stop when the mixture becomes thick like pudding and just starts to bubble.
- 5
Pour the thick mixture into an 8-inch square dish right away. Smooth the top.
- 6
Let it cool at room temperature for 15 minutes. Refrigerate for at least 3 hours until fully set.
- 7
Cut into squares and serve cold.
Chef's tips
Whisk constantly while the mixture thickens on the stovetop to avoid lumps. Pour it into the dish immediately because it sets fast.
Storage
Refrigerate covered for up to 4 days.
Reheating
Served cold; not reheated.
Common mistakes to avoid
- โขNot whisking constantly, which causes the cornstarch mixture to form lumps as it thickens.
- โขCutting the haupia (traditional Hawaiian coconut pudding) before it is fully chilled, which makes it fall apart.
- โขUsing sweetened coconut cream instead of coconut milk without reducing sugar, making the dish overly sweet.
Serving suggestions
Cooked Haupia?
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