Haupia Coconut Squares
Traditional Hawaiian coconut pudding cut into creamy, jiggly squares
- 2 canscoconut milk(13.5 oz each, full fat)
- 0.75 cupsugar
- 0.5 cupcornstarch
- 0.5 cupwater
- 0.25 tspsalt
- 0.25 cuptoasted coconut flakes(for garnish)
Must be made at least 4 hours ahead. Can be made up to 3 days ahead; keep refrigerated and cut just before serving.
- 1Line 8x8 inch pan with plastic wrap, leaving overhang
- 2Whisk cornstarch with water until smooth
- 3Combine coconut milk, sugar, and salt in saucepan over medium heat
- 4Bring to simmer, stirring to dissolve sugar
- 5Slowly whisk in cornstarch mixture
- 6Cook, stirring constantly, until very thick (about 5-7 minutes)
- 7Pour into prepared pan and smooth top
- 8Cover surface with plastic wrap
- 9Refrigerate at least 4 hours until firm
- 10Cut into 1-inch squares
- 11Garnish with toasted coconut
- 12Serve chilled
Use full-fat coconut milk for best flavor and texture. Stir constantly while thickening to prevent lumps. The pudding should be very thick before pouring - it won't set properly if too thin. Wet your knife for cleaner cuts.
Haupia is one of Hawaii's oldest and most culturally significant desserts, a coconut pudding that has been a centerpiece of the traditional Hawaiian luau feast for generations. The word haupia is thought to derive from hau, a type of tree, though food historians note its etymology is debated. Coconut palms (Cocos nucifera) were introduced to Hawaii by early Polynesian voyagers who brought them by canoe from the South Pacific, likely around 300–600 CE when the Hawaiian islands were first settled. The coconut provided food, oil, fiber, and liquid in one plant and became essential to Pacific Island cultures throughout Polynesia. Traditional haupia was made by extracting coconut cream and thickening it with arrowroot (pia), a starchy root also brought by early Polynesian settlers; modern recipes typically use cornstarch as an equivalent thickener. The dessert is set in a firm, sliceable block — a departure from most Western puddings — and its clean, pure coconut flavor reflects the Hawaiian aesthetic of letting a single ingredient speak for itself. Haupia is traditionally served cut into small white squares on a fresh ti leaf at luaus, alongside kalua pig, poi, and lomi salmon. The cut-square format makes it perfectly suited to party service, and its modest sweetness provides a gentle counterpoint to richer party food.