Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Haupia
Silky, firm coconut milk pudding with a clean tropical sweetness — the cool, creamy finale that graces every Hawaiian plate lunch and luau table.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
7 steps- 1
Whisk the cornstarch into the cold water until fully dissolved and no lumps remain, setting the slurry aside.
- 2
In a saucepan, combine the coconut milk, sugar, and salt, and warm over medium heat, stirring, until the sugar dissolves.
- 3
Whisk the cornstarch slurry once more, then pour it into the coconut milk while whisking constantly.
- 4
Continue cooking over medium-low heat, stirring constantly, for 5 to 7 minutes, until the mixture thickens to a heavy pudding consistency and just begins to bubble.
- 5
Immediately pour the thickened haupia into an 8-inch square dish, smoothing the top with a spatula.
- 6
Cover and refrigerate for at least 2 hours, until fully set and firm enough to hold a clean cut.
- 7
Cut into squares with a knife dipped in hot water for clean edges, and serve chilled.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
3 g
Protein
39 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Haupia is the coconut pudding that closes out a lu→au plate—firm enough to cut into clean squares, made from little more than coconut milk and cornstarch. Native Hawaiians made it long before Western sugar arrived, thickening coconut cream with a starch (originally Polynesian arrowroot, pia) rather than eggs or gelatin, which is why the texture is closer to a firm blancmange than a custard.
Listahan note
This version leans on full-fat coconut milk and a cornstarch slurry cooked just past the point of resistance, so it sets into clean, sliceable squares instead of a soft pudding.
Technique cues
- Whisk the cornstarch into the water completely smooth before it goes anywhere near heat — any lump added straight to the hot coconut milk turns into a permanent gritty fleck.
- Stream the slurry in while whisking constantly; haupia goes from loose to thick in under a minute and scorches fast if you stop stirring.
- Chill the full 2 hours before cutting — slicing it warm or half-set gives you a puddle instead of squares.
Kitchen flow
- Parallel prep
- Grease and have the 8x8 dish ready before you start cooking — haupia sets within a minute of coming off the heat and you need to pour immediately.
- Make-ahead
- Made a day ahead and chilled overnight, it slices even more cleanly than at the 2-hour minimum.
- Leftover move
- Cut leftover squares smaller and use as a topping over shave ice or alongside fresh pineapple — it's traditionally a component, not just a standalone dessert.
- Cleanup rhythm
- Soak the saucepan immediately — cooled cornstarch-coconut residue sets hard on the pan sides.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 (13.5 oz) cans full-fat coconut milk
Base and richness
Purpose: Coconut milk is the entire dish — haupia is coconut cream set firm, so the fat content of a full-fat can is what gives it body instead of a watery set.
Handling: Shake or stir the cans well first; the cream separates in the can and you want it recombined before measuring.
Adaptation: Light coconut milk sets thinner and less rich — not recommended for clean-cut squares.
1/2 cup granulated sugar
Sweetness
Purpose: Haupia is only lightly sweet by design — the coconut flavor is meant to lead, not a sugar-forward custard.
Handling: Dissolves directly into the warming coconut milk; no need to pre-mix with anything else.
Adaptation: Reduce slightly for a more savory, less-sweet finish common in some home versions.
1/2 cup cornstarch
Setting agent
Purpose: This is what makes haupia sliceable rather than pourable — a full 1:1 ratio with the water gives a firm, gelatin-like set without eggs.
Handling: Whisk into the 3/4 cup water until completely lump-free before adding any heat.
Adaptation: Arrowroot or tapioca starch work at roughly the same ratio and give a slightly glossier set.
3/4 cup water
Slurry base
Purpose: Carries the cornstarch into the pot without clumping — you can't dissolve cornstarch directly into hot liquid.
Handling: Whisk cold, not warm, so the starch stays suspended until it hits the heat.
Adaptation: No substitute needed — this is just the carrier for the starch.
1 tsp vanilla extract (optional)
Aromatic finish
Purpose: A traditional haupia has no vanilla at all; it rounds the coconut flavor for a more dessert-forward version.
Handling: Stir in off the heat so the aroma does not cook off.
Adaptation: Omit entirely for a more traditional, pure-coconut haupia.
Technique notes
- Whisk constantly once the slurry goes in — haupia thickens fast and turns lumpy if you look away.
- Use full-fat coconut milk; light versions set soft and taste thin.
- Let it chill fully before slicing so you get clean, firm squares.
Ingredient swaps
- cornstarch
- arrowroot or tapioca starch, using about the same amount
- granulated sugar
- maple syrup or honey, reducing the water slightly
- coconut milk
- there is no real substitute — coconut is what makes haupia - coconut is a tree nut allergen for some
Serve alongside
- Fresh pineapple
- Shave ice
- Malasadas
- POG juice
- Hot Kona coffee
- Iced green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps 4 days covered in the fridge. Do not freeze — it turns grainy and weeps when thawed.
- Serve cold, straight from the fridge — haupia is not reheated; warmth breaks its set.
Equipment
- Medium saucepan
- Whisk
- 8x8-inch dish
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