Best Haupia Recipes

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

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.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

HAUPIA CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.

HAUPIA CAKE

Steps:

• MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
• Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
• When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
• Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
• In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
• MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
• In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
• Chill the filling until it is of spreading consistency.
• ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
• Refrigerate assembled cake until set.
• Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
• Keep refrigerated until ready to serve.
• NOTE: Cooking times are approximate and do not include chilling times.

HAUPIA LILIKO'I PIE (HAWAIIAN COCONUT AND PASSION FRUIT PIE)

Steps:

• In a saucepan, combine cornstarch, sugar, and salt.
• Slowly add coconut milk, stirring until blended and cornstarch dissolves.
• Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth.
• Pour into pie shell and chill until set.
• Blend sugar, cornstarch, juice concentrate, and water.
• Cook until thick, stirring constantly.
• Cool slightly and pour over chilled haupia filling; chill until set again.

HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

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.

ROY YAMAGUCHI'S HAUPIA CAKE

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
• To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
• Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• Add the flour mixture to the eggs and beat at medium-low speed until just combined.
• Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
• Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
• Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.

HAUPIA AND PURPLE SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
• Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
• Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
• Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
• Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
• Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
• Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

HAUPIA - HAWAIIAN COCONUT DESSERT

Steps:

• 1. Combine ingredients in saucepan and cook over low heat stirring frequently.
• 2. Cook until the mixture thickens and come to a full boil.
• 3. Pour into an 8 inch square pan.
• 4. Chill until firm.
• 5. Cut into 9 squares. Sprinkle with coconut if desired when serving.

SWEET POTATO HAUPIA PIE

Steps:

• 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
• 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
• 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
• 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
• 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
• 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
• 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.

CHOCOLATE HAUPIA (COCONUT) PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 15 minutes, or until golden brown.
• Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water.
• Bring coconut mixture to a boil.
• Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted.
• Reserve 1/2 of the coconut mixture.
• Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
• Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form.
• Layer the cream on pie; if desired garnish with chocolate shavings.
• *Bestif it refrigerates over night to completely firm.

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING

Steps:

• To Make the Shortbread Crust.
• Preheat oven to 300 degrees F.
• Cream the butter and sugar together.
• Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• Add flour slowly.
• Add vanilla and chopped macadamia nuts.
• Press the dough down onto an ungreased 9 X 13 pan.
• Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
• Let cool.
• Start on the Okinawan Sweet Potato Pie Filling:.
• Preheat the oven to 350 degrees F.
• Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
• Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
• In a large mixing bowl, cream together butter and sugar until very fluffy.
• Add in eggs one at a time and mix until well incorporated.
• Mix in milk, vanilla and salt.
• Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
• Pour onto the baked crust and bake for 30 minutes.
• Remove from oven and let it cool down to room temperature.
• To make the Haupia topping.
• In a thick-bottomed pot, heat the coconut milk until it is warm.
• In a large mixing bowl, combine sugar and cornstarch.
• Add water to the bowl.
• Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• Refrigerate overnight.

CHOCOLATE HAUPIA CAKE

Steps:

• 1. Make the haupia pudding first.
• 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
• 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
• 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
• 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
• 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
• 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
• 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
• 9. Refrigerate any leftovers

OKINAWAN SWEET POTATO HAUPIA DESSERT

Steps:

• Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
• CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
• Cut butter into flour mixture until texture is sandy.
• Press lightly into 9 x 13 baking pan.
• Bake at 325 degrees for 20-25 minutes.
• SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
• Beat butter and sugar together in a large bowl. Add eggs.
• Gradually mix in the mashed sweet potatoes.
• Add the evaporated milk mixture.
• Pour onto crust layer.
• Bake at 350 degrees for 30-35 minutes. Cool.
• HAUPIA Layer: Combine sugar and cornstarch. Add water.
• Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
• Pour coconut milk mixture over pie filling and refrigerate until set.
• Cut into bars or diamonds and serve. I personally find the crust better the next day.
• Optional: Just before cutting, add a layer of Cool Whip.
• Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.

HAUPIA (COCONUT PUDDING)

Steps:

• Pour one cup of coconut milk into a saucepan lover low heat.
• Combine sugar and cornstarch stirring into coconut milk, continuing on low heat stirring consistently until thickened.
• Add remaining coconut milk and whole milk and continue to heat until thickened.
• Pour into 8 inch square pan and chill until firm.
• Slice to desired size just before serving.

FAVORITE CHOCOLATE HAUPIA PIE

Steps:

• Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
• In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch.
• Continue stirring mixture over low heat until thickened.
• In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.

BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie.
• Garnish with chocolate shavings.