Hawaiian haupia is fresh and simple. A favorite at Hawaiian luaus and potlucks, this basic recipe is easy and quick to make. Only four ingredients!
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A long time ago, I posted a recipe for chocolate haupia pie. I figured it’s about time that I post a basic haupia recipe.
Haupia really is simple. It’s just a few ingredients, and it comes together quickly. No special equipment, no special ingredients. Simple simple simple.
I personally like mine in pie form, because… well, there’s chocolate in it. But I will say, sometimes it’s better to just eat it plain, because it’s so refreshing!
My husband loves haupia. When I asked him for a bit more info on what traditional haupia should be like, he said, well… it should be firm enough that you can pick it up and eat it.
I then asked my sister in law how she eats hers. Well, she said, I think the authentic way is to have it closer to a custard, and you eat it with a spoon!
So, my husband is born and raised in Hawaii, as is my sister in law. But, I trust her more, heh heh. She looked into it a little more for me and told me authentic Hawaiian haupia should probably be somewhere in between custard and jelly like squares.
Well, my husband likes his in Jelly like squares, so that’s what I’ve decided to share with you today. It’s also easier to eat, because you can just pick it up and eat it.
If you want it to be softer, the solution is easy. Just add a little less cornstarch! You can play with the amount, maybe starting at 4 tablespoons instead of 5. Totally customizable to your tastes!
Next time you’re feeling like you need a little tropical kick in your life, give this haupia a try!
Hawaiian Haupia
Hawaiian haupia is fresh and simple. A favorite at Hawaiian luaus and potlucks, this basic recipe is easy and quick to make. Only four ingredients!
Ingredients
- 1 can full fat coconut milk about 14 oz. See note
- 5 Tablespoons cornstarch or less, to taste. See note
- 5 Tablespoons granulated sugar
- 3/4 cup water
Instructions
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Get an 8x8 inch pan.
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Place coconut milk in a small saucepan over medium heat.
Meanwhile, combine sugar and cornstarch in a bowl, and add the water. Whisk until completely combined.
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When the coconut milk just starts to simmer, add the sugar/cornstarch mix, and whisk. Keep whisking until the mixture thickens and starts looking slightly translucent. This took me about 10 minutes. When you bring your whisk up, the haupia should flow off of it and you can see the trace of it for a few seconds before it "melts away".
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Pour into the 8x8 pan and allow to cool on the counter before refrigerating. Refrigerate until solid and completely cooled. If you are using the full 5 tablespoons, you should be able to pull the sides away from the pan and invert the whole thing onto a cutting board. If it seems too soft for that, just cut it while in the pan. Cut into 2 inch pieces (16 pieces total) and serve.
Recipe Notes
Adapted from: Hawaiian Electric
I used Thai Kitchen Organic Coconut Milk, and it was a 13.66 oz can. As long as it's around 14 oz it will be fine. PLEASE make sure you are using canned coconut milk, not the drink type that comes in cartons in the refrigerated section (like Silk brand).
If you want your haupia to have more of a pudding consistency, use less cornstarch. You can try 4 tablespoons, or if you want it even less firm, try 3!
Could you use gelatin instead of cornstarch?
That would give it a more “jelly” texture, so I would say it wouldn’t be as authentic, but I think it would still be yummy!
When I was a kid in Hawaii (over 55 years ago) Haupia was made with agar agar. So I think that gelatin would be more authentic, so long as you used lots of gelatin. (Agar Agar makes a chewier pudding than the ordinary meat-based gelatin sold.)
Yes you can use gelatin, and it adds protein, too!
Could you give me an idea of how much gelatin to use?
It has been 24 hours and it is still very runny. What do I do?
Hey there, sorry to hear that! If it’s still runny, that probably means you didn’t cook it quite long enough. Unfortunately, the best option would probably be to just start from scratch. Also, just wanted to be sure that you used canned coconut milk, not the drink kinds that are in cartons.
Once you make the haupia and store it in the fridge, how long will it stay fresh? I want to make these ahead of time for a party.
Hey Monica, it should be good for a few days at least, if you cover it tightly with plastic wrap! I had mine in there for a week and it was starting to get a little less than fresh but still edible, haha.
Can you use flour instead of corn starch?
Hi Nicholas, you have to use corn starch, flour wouldn’t give the same results. Sorry!
So my first batch didn’t set properly and is more like a pudding then Jello. Any ideas on how to still serve it? I still want to try and use it at the potluck as it still tastes delicious. But what suggestions might you have to finish it off so it looks more appealing?!
Hi Megan, what if you serve it with a spoon and sprinkle coconut flakes on top?