Haupia is the traditional Hawaiian coconut pudding that appears at every luau — white, cool, slightly firm, sweet with the clean richness of full-fat coconut milk. It is set with arrowroot (the traditional thickener) or cornstarch and chilled until it slices cleanly into squares.
The ingredient list is five items. It is one of the most elegant desserts in Pacific cuisine — all its quality depends entirely on the coconut milk. Use full-fat, single-ingredient coconut milk for the result that haupia is supposed to be.
Haupia Recipe
Ingredients
- 800ml (3⅓ cups) full-fat coconut milk — check label: coconut and water only
- 4 tbsp arrowroot powder or cornstarch
- 4 tbsp white sugar (or coconut sugar for a slightly caramel note)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
Method
- Reserve 60ml (¼ cup) of the coconut milk. Whisk the arrowroot or cornstarch into the reserved cold coconut milk until completely smooth. Set aside.
- Place the remaining coconut milk, sugar, and salt in a medium saucepan over medium heat. Warm until just beginning to simmer, stirring to dissolve the sugar.
- Whisk the arrowroot mixture once more (it settles), then pour it into the hot coconut milk in a thin stream, whisking constantly.
- Continue cooking over medium heat, whisking constantly, for 5 minutes until the mixture has thickened noticeably and coats the back of a spoon.
- Remove from heat. Add vanilla extract. Stir.
- Pour into a greased 20×20cm dish or individual cups. Allow to cool to room temperature, then refrigerate for a minimum of 3 hours.
- To serve: cut into 5cm squares and remove with a spatula. Serve cold.
Is haupia seed oil free?
Yes. Full-fat coconut milk, arrowroot, sugar, vanilla, and salt — no oils of any kind.
Why arrowroot vs cornstarch?
Arrowroot is the traditional thickener and produces a clearer, slightly silkier result. Cornstarch works equally well and is more widely available.
How long does haupia keep?
3-4 days refrigerated, covered. The texture remains firm and the coconut flavour stays clean.
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