Haupia Recipe

Haupia (Coconut Pudding)

1. 1

   Make coconut milk

   Place the 1 cup unsweetened shredded coconut and 2 cups warm water in a blender. Blend on high for 1 minute until very smooth and milky. Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing or squeezing to extract as much liquid as possible. This yields fresh coconut milk. Reserve the solids (optional) for another use.

2. 2

   Combine liquids and flavor

   Pour the freshly made coconut milk into a medium saucepan and add the 1 cup commercial full-fat coconut milk, 1 tablespoon granulated sugar, and 1 teaspoon salt. Stir to combine and warm over medium heat until it just begins to steam (do not boil).

3. 3

   Prepare cornstarch slurry

   In a small bowl whisk together 1 cup cold water and 1 tablespoon cornstarch until completely dissolved and smooth. This is the initial slurry to temper and test thickening. Separately, mix the additional 2 tablespoons cornstarch with 2 tablespoons cold water to have ready if extra thickening is needed (optional).

4. 4

   Temper and thicken

   Reduce heat to low. Slowly pour about 1/2 cup of the warm coconut mixture into the cornstarch slurry while whisking constantly to temper and avoid lumps. Return the tempered slurry into the saucepan and continue to cook over low-medium heat, whisking constantly. After 3–5 minutes the mixture will begin to thicken and turn glossy. Continue stirring until it reaches the consistency of a thick pudding that will hold shape on a spoon (another 1–2 minutes). If it seems too loose, whisk in the reserved additional cornstarch mixture a little at a time and cook 1 minute more.

5. 5

   Finish and set

   Once thickened, remove the saucepan from heat. Pour the hot haupia into an 8x8-inch square pan or individual ramekins (lightly oil or line with plastic wrap if you want easy removal). Smooth the surface with a spatula. Let cool to room temperature, then refrigerate uncovered for at least 2 hours, or until fully chilled and set.

6. 6

   Serve

   When set, cut into squares or unmold ramekins. Serve chilled. Haupia can be garnished with toasted coconut flakes, a sprinkle of flaky salt, or served alongside haupia-topped desserts like poke pies or coconut bars. Keeps covered in the refrigerator for up to 4 days.