Haupia Coconut Pudding Recipe | Vegetarian Times Skip to main content

Haupia Coconut Pudding

This quintessential luau dessert is sliced into petite squares and served on small pieces of ti or banana leaf. Serve with a large platter of tropical fruits (such as sliced mango, pineapple, and papaya).



Ingredient Line: 
¾ cup cornstarch
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2 14-oz. cans light coconut milk
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1 cup sugar
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1 tsp. vanilla extract
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1 pinch sea salt
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½ cup coconut flakes
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½ cup finely chopped macadamia nuts (toasting optional)


1. Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

2. Stir cornstarch into 3/4 cup cold water in bowl until dissolved. Set aside.

3. Bring coconut milk, sugar, vanilla, and salt to a boil in saucepan over medium-high heat. Cook 5 minutes, whisking constantly. Add cornstarch mixture, reduce heat to medium-low, and cook 1 minute, whisking constantly. (Mixture has a tendency to bubble up.) Transfer to prepared baking dish, and chill 1 hour, or until cool enough to slice.

4. Meanwhile, spread coconut flakes on small baking sheet, and toast 3 minutes, or until just golden. Transfer to bowl. Toast macadamia nuts (if desired) on same baking sheet 5 minutes, or until just golden. Add to bowl with coconut flakes. Sprinkle this mixture on top of haupia while cooling.

5. Slice cooled haupia into 16 small squares. Serve on pieces of ti leaves.

Nutrition Information: 

<1 g
Total Fat: 
7 g
Saturated Fat: 
4 g
21 g
0 mg
37 mg
<1 g
14 g
Makes 16 small squares

Comments on this Recipe

I tried making this, but it never set. It's spent a full night in the fridge and is still liquid. An expensive experiment considering the coconut milk and macadamia nuts. Oh well.

thanks for comment boss man, glad i didnt make it yet. did you cook the mixture enough after you added the corn starch??

This worked perfectly for me and came together nicely. I think the chill time should be longer than one hour though. The first time I made it was slightly lumpy but the second time I whisked vigorously and it was great.