Best Haupia Hawaiian Coconut Pudding Recipes

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
• Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Combine all ingredients in saucepan.
• Stir over medium heat until thickened.
• Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning.
• Pour into 8x8 inch dish and chill until set.
• Cut haupia into squares.
• NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Lightly spray an 8x8-inch baking pan with cooking spray.
• In a large saucepan, bring coconut milk to a gentle boil.
• In a small mixing bowl, whisk sugar, cornstarch, water, and vanilla until smooth and lump free.
• Whisk cornstarch mixture into hot coconut milk. Cook pudding pver medium heat, stirring very frequently with a silicone spatular or a wooden spoon for about 20 min, until pudding has thickened enough to pull away from sides of pan when it's being stirred. Remove pan from heat and scrape pudding into prepared baking pan. Let cool at room temperature for 10-15 min, then refrigerate until thoroughly chilled, at least 2 hours.
• If desired, toast sweetened flaked coconut in a small skillet set over med-high heat. Stir frequently and remove from heat when golden brown and fragrant, 2-5 minutes. Set aside until ready to serve dessert.
• To serve, cut chilled haupia into 12 squares using a sharp knife. Lift individual squares onto dessert plates. If desired, top each square with diced pineaple and toasted coconut.

HAUPIA - HAWAIIAN COCONUT FINGER PUDDING

Steps:

• 1. Mix two cups water with cornstarch. Set aside. Bring coconut milk, sugar and remaining water to a rolling boil on high heat. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
• 2. When mixture is smooth and thick pour into a clean baking tray. Cool to room temperature, then chill until cold.
• 3. Once completely chilled solid, cut into 1-inch squares or larger. Serve on ti leaf lined trays

EASY HAUPIA RECIPE AKA HAWAIIAN COCONUT PUDDING

Steps:

• Lightly grease an 8x8 pan with non stick cooking spray and set aside.
• In a medium mixing bowl add water, cornstarch, and sugar. Whisk until well combined. Set aside.
• Add coconut milk to a medium sized pan over medium high heat and heat until the liquid just starts to bubble. Stirring frequently so the milk does not burn.
• Then add the cornstarch mixture to the pan and continue to stir. Heat until the mixture starts to thicken and resembles pudding. Remove from heat.
• Pour the haupia into the prepared 8x8 pan and allow to cool. Then place pan in the refrigerator until set, about 2 hours or you can leave it overnight.
• Cut into squares and ENJOY!

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Bring to a boil, stirring often until a little thicker. Poor into molds or 8x8 pan. Let cool.

HOW TO MAKE HAUPIA (HAWAIIAN COCONUT PUDDING)| FAVORITE FAMILY RECIPES

Steps:

• Combine cornstarch and water in a small bowl. Stir until cornstarch is dissolved then set aside.
• In a medium-sized sauce pan over medium heat, combine coconut milk and sugar.
• Whisk constantly until mixture begins to simmer.
• While continuing to whisk, SLOWLY pour in the water/cornstarch mixture until it thickens.
• Reduce heat to low and continue to whisk until you have a thick, pudding-like consistency (this is important, it needs to be thickened while it is heating or it won't set up).
• Pour into a greased 8"x8" baking dish* or square containers (I actually like to use my smaller glass Tupperware containers becasue the sides are more straight, making for more consistent squares).
• Allow to cool to room temperature (about 10-15 minutes) then cover and refrigerate for 2+ hours.
• When ready to serve, cut into 2" squares and serve cold.
• *Note: If serving as a custard or pudding, pour into individual serving ramekins or bowls and chill.