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!
Get an 8x8 inch pan.
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.
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".
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.
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!