Haupia (Creamy Coconut Pudding Squares)
By Emily Carter ·
Published
Quick answer
Whisk coconut milk, sugar, cornstarch and salt in a saucepan, then cook over medium heat, stirring constantly, until thick and glossy. Pour into a lined pan, cool to room temperature, then chill 2 hours until set. Slice into squares and serve cold, with toasted coconut on top if you like.
Haupia is the cool, creamy coconut pudding that ends every Hawaiian luau. Silky coconut milk set with cornstarch into neat white squares, no baking, no gelatin, just ten minutes on the stove and two hours in the fridge. It tastes like coconut in its purest form.
Why you’ll love it
- No baking, just ten minutes on the stove.
- Cool, creamy and lightly sweet, the perfect end to a rich meal.
- Naturally dairy free and gluten free.
- Made for making ahead, and better the next day.
- Slices into neat squares that look beautiful on a plate.
Ingredient notes
Coconut milk: full fat canned coconut milk is the whole dessert. It gives the haupia its rich flavor and its firm set, while thin carton milk will not set at all.
Cornstarch: the setter. Half a cup whisked into cold milk thickens the haupia into a sliceable pudding, with no gelatin needed.
Sugar: half a cup sweetens the coconut without hiding it. The haupia should taste like coconut first, with sweetness in the background.
Vanilla: a teaspoon rounds out the flavor and softens the coconut edge. Leave it out if you want a purer coconut taste.
Toasted coconut: the optional finish. A scattering of toasted coconut adds crunch and a nutty note against the cool, creamy squares.
The cold whisk and constant stir rule that makes or breaks it
Two rules decide whether haupia sets into clean squares or turns into a lumpy mess, and both are about the cornstarch. First, whisk the cornstarch into the milk while it is still cold. Cornstarch added to hot liquid clumps instantly, and no amount of stirring fixes those lumps. Second, stir constantly once the heat is on. The mix thickens fast at the end, and it scorches on the bottom in seconds if you stop stirring. The third rule is the chill. Give it a full 2 hours in the fridge before slicing, since warm haupia is too soft to cut cleanly, while fully chilled haupia slices into neat, glossy squares.
Variations
- Chocolate haupia: whisk in 2 tablespoons of cocoa powder with the cornstarch for a chocolate coconut pudding.
- Haupia pie: pour the hot haupia into a baked pie crust and chill for a classic Hawaiian haupia pie.
- Haupia parfaits: layer the set haupia with fresh fruit and whipped cream in small glasses.
- Pineapple haupia: top the squares with diced fresh pineapple for a sweet and tangy finish.
What we learned testing it
- Whisking the cornstarch into cold milk beat adding it to warm milk clearly in the side by side test. The cold mix stayed smooth, while the warm mix turned lumpy at once.
- Cooking 8 minutes beat 5 minutes. The 8 minute batch set firm enough to slice, while the 5 minute batch stayed soft and would not hold a square.
- Chilling 2 hours beat 1 hour. The 2 hour squares sliced cleanly, while the 1 hour squares sagged and stuck to the knife.
Read how we test recipes.
Haupia (Creamy Coconut Pudding Squares)
Makes 1 8 inch pan, about 9 squares · 2 hr 20 min total · Easy
Ingredients
Equipment
Medium saucepan · Whisk · 8 inch square pan · Parchment paper · Sharp knife
Instructions
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Whisk the coconut milk and cornstarch
Whisk the coconut milk, sugar, cornstarch and salt in a medium saucepan until the cornstarch dissolves completely, with no lumps left. The mix should look smooth and milky before it ever touches the heat.
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Cook until thick and glossy
Cook over medium heat, stirring constantly with the whisk, until the mix thickens and turns glossy, about 8 minutes. It should coat the whisk thickly and fall in slow ribbons. Do not walk away, it thickens fast at the end and scorches easily.
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Pour into the pan and cool
Take the pan off the heat and stir in the vanilla. Pour the hot haupia into a parchment lined 8 inch square pan and smooth the top with a spatula. Cool to room temperature, about 30 minutes, then cover and chill 2 hours until fully set.
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Slice into squares and serve
Lift the set haupia out using the parchment overhang and slice into 9 squares with a sharp knife, wiping the blade clean between cuts. Serve cold, with toasted coconut scattered over the top if you like.
Notes
- Whisk the cornstarch in while the milk is still cold. Cornstarch added to hot liquid clumps instantly, and no amount of stirring fixes it.
- Stir constantly once the heat is on. The mix thickens fast at the end, and it scorches on the bottom in seconds if you stop stirring.
- Chill a full 2 hours before slicing. Warm haupia is too soft to cut cleanly, while fully chilled haupia slices into neat squares.
- Use full fat coconut milk from a can, not the thin milk from a carton. Carton milk is too watery and the haupia will not set firmly.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Full fat coconut milk
- Use light coconut milk instead, but add 1 extra tablespoon of cornstarch. The haupia sets a little softer and tastes less rich.
- Granulated sugar
- Use honey instead, in the same amount. The haupia tastes a little floral and sets just as firmly.
- Vanilla extract
- Leave it out for a purer coconut flavor, or use 1/2 teaspoon of almond extract for a nuttier note.
Storage and make-ahead
Store haupia covered in the fridge for up to 4 days. Serve cold, straight from the fridge. Do not freeze haupia, it turns watery and grainy when it thaws.
Frequently asked questions
What is haupia?
A Hawaiian coconut milk pudding, set with cornstarch into cool creamy squares. It is a classic luau dessert, with no baking and no gelatin.
Why is my haupia not setting?
The usual cause is too little cooking time, or light coconut milk. Cook until the mix coats the whisk thickly, and use full fat canned coconut milk.
Can I make haupia ahead of time?
Yes, it is made for it. Chill the haupia overnight, then slice and serve cold the next day. It keeps well in the fridge for up to 4 days.
Is haupia dairy free?
Yes. Haupia is made with coconut milk and cornstarch, so it has no dairy at all. It is also naturally gluten free.
What do you serve with haupia?
Serve it cold on its own, or with toasted coconut on top. It also layers beautifully into parfaits with fresh fruit.
