Haupia Pudding
Silky Hawaiian coconut pudding made with just coconut milk, sugar, and cornstarch. Light, naturally sweet, and ready in 20 minutes—no eggs or cream needed.
- Total time
- 20 min
- Servings
- 6
- Calories
- 185
- Protein
- 1g
Ingredients
- 2 cans (13.5 oz each) coconut milk
- ½ cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoons water
- ¼ cup (optional garnish) toasted coconut flakes
Instructions
- 1
Pour both cans of coconut milk into a medium saucepan, then add the sugar and salt; stir with a wooden spoon until the sugar dissolves, about 1 minute.
- 2
In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until no lumps remain, creating a smooth slurry like thick cream.
- 3
Place the saucepan over medium heat and stir constantly until the coconut mixture is hot and beginning to steam, about 3 minutes.
- 4
Slowly pour the cornstarch slurry into the hot coconut mixture while stirring constantly with a whisk to prevent lumps from forming.
- 5
Continue stirring over medium heat until the mixture thickens and turns glossy, about 2 to 3 minutes—it should coat the back of a spoon without running off immediately.
- 6
Remove the saucepan from the heat, then stir in the vanilla extract until fully mixed in.
- 7
Pour the haupia into a 9-by-13-inch baking dish, smoothing the top with a spatula to create an even surface.
- 8
Let the pudding cool at room temperature for 10 to 15 minutes until it sets to a firm, custard-like texture you can cut with a spoon.
- 9
Cut the haupia into 6 equal squares, then carefully lift each square with a spatula and place on a serving plate.
- 10
Garnish the top of each square with toasted coconut flakes if desired, then serve immediately or refrigerate until ready to eat.
Tools you’ll need
- medium saucepan
- wooden spoon
- small mixing bowl
- whisk
- 9-by-13-inch baking dish
- rubber spatula
- serving spoon or spatula
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