Haupia Hawaiian Coconut Pudding
A simple and silky coconut pudding that’s perfect for summer gatherings, naturally dairy-free and gluten-free, and delightful in its cool, jiggly texture.
Ingredients
Main Ingredients
- 2 cups coconut milk Use full-fat for the creamiest texture.
- 1 cup water Adjust if using lighter coconut milk.
- 1/2 cup granulated sugar Can swap for organic cane sugar.
- 1/4 cup cornstarch Key thickener; arrowroot can be substituted but changes texture.
- 1 tsp vanilla extract Adds flavor.
- 1 pinch salt Balances the sweetness.
Instructions
Preparation
- In a small bowl, whisk the cornstarch with half of the water until completely smooth and free of lumps.
- In a saucepan, combine the coconut milk, sugar, and salt over medium heat, stirring gently to prevent scorching.
- Stir the mixture continuously until the sugar fully dissolves and tiny steam bubbles rise around the edge.
- Slowly pour in the cornstarch slurry in a thin stream, whisking nonstop to avoid any clumps.
- Continue to cook and stir until the mixture thickens and coats the back of a spoon, resembling pudding.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour the hot haupia into a lightly oiled pan or mold, smoothing the top with a spatula.
- Let the pudding cool to room temperature before transferring it to the fridge.
- Refrigerate for at least 2 hours to allow the haupia to fully set, then slice into squares and serve chilled.
Notes
Store leftovers covered in the fridge for up to 4 days. Use a sharp knife to cut clean slices, and clean the knife between cuts for tidy edges.