Best Hawaiian Dessert Recipes

HAWAIIAN DESSERT

Steps:

• Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. , In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. , Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.

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.

HAWAIIAN DELIGHT DESSERT

Steps:

• FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
• Press crumb mixture onto bottom of 12x8-inch baking dish.
• FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
• Stir in coconut and rum extract.
• Arrange banana slices over crust.
• Spoon pudding mixture over bananas to cover completely.
• In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
• Refrigerate at least 30 minutes or up to 2 hours before serving.

HALO-HALO - HAWAIIAN FILIPINO DESSERT

Steps:

• Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally).
• Rinse tapioca in cool water (careful, it's sticky) and set aside.
• Prepare Jell-O using half of the water called for and refrigerate until stiff.
• Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal).
• Cut Jell-O into 1/2" squares.
• Add bananas, tapioca, and Jell-O to fruit mixture.
• Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture.
• Cover fruit mixture with crushed ice.
• If using cooler, cover with lid.
• Wait 30 minutes and stir to combine all ingredients (including ice) well.
• Serve with ladle in paper cups with spoons.
• (lasts 5 hours in cooler--stir before each serving).
• Leftovers can be refrigerated for the next day.

HAWAIIAN MARSHMALLOW DESSERT

Steps:

• Combine crumbs, sugar and melted butter and press into a 9 inch pie plate or a 9x9 pa. Bake at 350 for 8 minutes.
• Melt the marshmallows with the ½ cup of pineapple juice over low heat until melted. Refrigerate until slightly thick for about 45 minutes this will separate.
• Mix well then fold in pineapple and Dream whip. Pour into prepared crust and chill for 4 hours.

HAWAIIAN SNOWBALL DESSERT

Steps:

• 1. Cream butter, sugar and egg yolk together.
• 2. Add pineapple and chopped nuts
• 3. Beat egg white stiffly and fold into mixture.
• 4. Spread mixture between vanilla wafers using 4 wafers for each snowball.
• 5. To serve,cover each with whipped cream and roll in coconut.
• 6. Leave
• 7. in refrigerator overnight.
• 8. One package of coconut and 1/2 pint whipping cream equals 1 dozen

SIMPLE HAWAIIAN DESSERT BARS

Steps:

• 1. Preheat oven to 350 degrees. In a medium mixing bowl use a fork to cut butter into dry cake mix, making a mixture that looks like crumbs. Set aside 1 cup of this mixture and press the remaining mixture into the bottom of a 9 by 13 inch baking pan.
• 2. Spoon pineapple pie filling over the bottom crust in the pan. Set aside for a moment. Mix remaining crumb mixture with coconut, nuts, and cherries. Sprinkle over pie filling. Bake for 45 minutes. Cool slightly before cutting.

HAWAIIAN PINEAPPLE DESSERT

Steps:

• Drain pineapple, reserve juice.
• Add water to juice to make 2 cups liquid.
• Combine pudding mix, gelatin and measured liquid in medium saucepan.
• Cook, stirring, over medium heat until mixture comes to full boil.
• Pour into a bowl; chill until thickened.
• Fold thawed topping into pudding mixture.
• Meanwhile, combine cookie crumbs and melted butter.
• Press into 9-inch square baking pan.
• Bake in 375 degrees oven 8 minutes; cool.
• Pour pudding mixture into cooled crust.
• Top with pineapple.
• Chill about 2 hours until firm.

KULOLO (HAWAIIAN DESSERT)

Steps:

• Preheat oven to 350 F. Mix taro with coconut meat. Add water & coconut milk & brown sugar. Put in pan. Top with butter. Bake for 1 hour in oven.