Aloha, ohana! There’s something about coconut that just screams “Hawaii” to me—maybe it’s all those afternoons I spent on Oahu, cracking open fresh ones with my cousins under the palms. That creamy, tropical goodness is the star of my Curtis J.’s Coconut Haupia Bliss, a classic Hawaiian treat that’s as simple as it is dreamy. Haupia’s been a luau staple forever, and I’m bringing it to you with a little extra love.
This isn’t some fussy dessert—it’s pure island comfort in a silky square. I’ve added a hint of vanilla from my travels to round out the coconut vibe, making it a little slice of paradise you can whip up anytime. Perfect for cooling off or just indulging in something sweet—let’s dive into this creamy Aloha together!
Why This Haupia Rocks
- Quick & Easy: 20 minutes active time, plus a chill—simple island sweetness.
- Hawaiian Classic: A luau favorite with Curtis J.’s personal touch.
- Cool & Creamy: Light yet rich, it’s tropical bliss in every bite.
Coconut Haupia Bliss – Creamy Island Dreams
This haupia is a taste of Oahu’s laid-back sweetness—smooth, creamy coconut pudding set into perfect squares, with a whisper of vanilla to elevate the tropical vibes. It’s my riff on the Hawaiian classic, blending luau tradition with a touch of my worldly wanderings. Chilled and topped with toasted coconut, it’s a cool, dreamy treat that melts in your mouth!
- Total Time: 30 minutes
- Yield: 9 Sqaures 1x
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 tsp vanilla extract (my travel twist)
- Pinch of salt
- 1/4 cup shredded coconut, toasted (optional, for crunch and flair)
Instructions
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Mix the Base: In a medium saucepan, whisk together the coconut milk, water, sugar, cornstarch, vanilla extract, and salt until smooth—no lumps allowed!
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Cook the Haupia: Heat the mixture over medium heat, stirring constantly with a wooden spoon or whisk. It’ll start to thicken after 5-7 minutes—keep going until it’s a pudding-like consistency, about 8-10 minutes total.
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Pour & Set: Pour the hot mixture into an 8×8-inch baking dish (or similar size). Smooth the top with a spatula and let it cool at room temperature for 20 minutes, then pop it in the fridge to chill for at least 2 hours until fully set.
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Toast the Coconut: While it chills, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring until golden. Set aside to cool.
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Slice & Serve: Once set, cut the haupia into 9 squares (or smaller bites if you’re sharing). Sprinkle with toasted coconut and serve chilled—pure bliss!
Notes
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Coconut Swap: Light coconut milk works, but full-fat gives that rich, authentic texture.
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Flavor Twist: Try a splash of almond extract or a dusting of cinnamon for fun.
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Storage: Keeps in the fridge for 3-4 days—cover to avoid drying out.
- Prep Time: 20
- Cook Time: 10
- Cuisine: Hawaiian
Nutrition
- Serving Size: 9 Sqaures
- Calories: 150
- Fat: 9g
- Carbohydrates: 17g
- Protein: 1g
This haupia is like an Oahu sunset in dessert form—smooth, sweet, and totally chill. My trick? Stir it like you mean it—smoothness is key! That vanilla touch comes from my travels, adding a little something extra to the coconut love. Serve it up cold with a smile—it’s perfect for hot days or anytime you need a tropical escape.
Got a haupia hack or topping idea? Share it with me on Instagram with #CurtisJCooks—I’d love to see your island sweetness! Mahalo for cooking with me, and keep the treats coming!
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