Ingredients
Units
Scale
For the Haupia:
- 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
For Topping:
- 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