Hawaiian haupia (coconut pudding)

Haupia is a coconut pudding that served for dessert in Hawaii. It’s typically eaten during a luau.

Hawaiian haupia (coconut pudding)

My husband and I recently celebrated another wedding anniversary. Because we are such fans of the Hawaiian islands, we vowed that we would celebrate each anniversary with something Hawaiian. This year was an exception though. My dad was in town and we went to a steak restaurant. I also made caramel cheesecake at my daughter’s request.

Hawaiian haupia (coconut pudding)

After my dad left to return to Taiwan, I felt the need to make something Hawaiian. My mind immediately went to haupia, which is a Hawaiian coconut pudding. We enjoyed eating this during the past few trips to Hawaii and especially enjoyed it after a beautiful plate of lau lau (steamed pork wrapped in ti leaves).

Hawaiian haupia (coconut pudding)

While I’ve made Hawaiian haupia before, I haven’t made it plain. I usually make a layer of chocolate haupia since I love chocolate.

One trick to this is to make sure you cook the haupia so it’s a thick pudding-like consistency. Otherwise, it can be runny and will not set. I loved how easy this Hawaiian haupia was to make. It took about 10 minutes on the stove, and then I let it cool for a few hours. Easy peasy.

Hawaiian haupia (coconut pudding)

This haupia would go well with some pulled pork BBQ, macaroni salad and some grilled shrimp. It is a nice, light dessert that is very refreshing. Of course, feel free to enjoy it with whatever entree you like!

Hawaiian haupia (coconut pudding)

Haupia is a Hawaiian staple, particularly after a luau!
Prep Time5 minutes
Cook Time10 minutes
Chilling time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: Other
Servings: 16
Author: Eva Bakes


  • 1 can full fat coconut milk
  • 5 Tablespoons corn starch
  • 5 Tablespoons granulated sugar
  • ¾ cup water


  • In a small saucepan set over medium heat, warm up the coconut milk.
  • In a small bowl, whisk together the corn starch and sugar. Add the water and mix well until no lumps remain.
  • Once the coconut milk begins to simmer, add in the corn starch mixture and keep stirring. The mixture will begin to turn translucent and thicken. Once it is thick like pudding, stop stirring and pour the haupia into a standard 8"x8" baking pan.
  • Allow the haupia to cool before placing in the refrigerator to cool completely, about 2 hours.
  • Cut into squares and serve.


Haupia should be stored, covered, in the refrigerator and will last for several days.
Source: Contemplating Sweets

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