Haupia is the dessert that ends every Hawaiian luau and appears at every plate lunch. It is coconut cream set with starch into a firm, sliceable pudding — simple enough that a child can make it, but good enough that it has remained unchanged for generations. The original version used arrowroot as the thickener, which produces a more delicate set than cornstarch. Both work. The fat is pure coconut cream — no vegetable oil, no dairy, nothing else.
Coconut Cream vs Coconut Milk
Haupia requires coconut cream — the thick, fat-rich first press of grated coconut flesh — not coconut milk. The distinction matters because haupia's texture depends on the fat content of the coconut cream setting around the starch. Coconut milk, with its lower fat content, produces a softer, less stable set. Use full-fat coconut cream in cans. The separation of coconut cream (thick at the top) and coconut water (thin at the bottom) in a chilled can is a sign of high fat content — scoop the cream from the top.
Arrowroot vs Cornstarch
Traditional haupia uses arrowroot, which produces a clearer, more delicate set with a slightly silky texture. Cornstarch is more widely available and produces a slightly more opaque, firmer result. Both work. For the most authentic haupia, use arrowroot at a slightly lower ratio (2 tablespoons per 400ml cream vs 3 tablespoons of cornstarch).
Makes 16 squares · Prep 5 min · Set 2 hours
Ingredients
- 2 x 400ml cans full-fat coconut cream
- 4 tbsp cornstarch or 3 tbsp arrowroot
- 4 tbsp sugar (or to taste)
- Pinch of salt
Method
- Whisk cornstarch/arrowroot and sugar into 100ml of the coconut cream until completely smooth.
- Pour remaining coconut cream into a saucepan over medium heat. Warm until just steaming — do not boil.
- Add the starch mixture to the warm cream, whisking constantly.
- Continue whisking over medium heat until the mixture thickens and begins to bubble, about 5 minutes.
- Pour into a square dish lined with cling film or lightly greased. Smooth the top.
- Cool to room temperature, then refrigerate for at least 2 hours until firm.
- Cut into squares. Serve cold.
Serving Haupia
Haupia is served cold, cut into neat squares. At a luau it sits alongside the kalua pig, poi, lomi lomi salmon, and mac salad. It is also commonly served as a pie filling — haupia pie uses a coconut haupia set into a shortbread crust, sometimes with a layer of chocolate haupia beneath. For a seed oil free haupia pie, use the shortbread recipe from Savor Cookies as the crust.
Can I make haupia dairy-free?
It already is — haupia is a traditional Hawaiian dish made entirely from coconut. No dairy involved.
How long does haupia keep?
Refrigerated for up to 4 days. Cover with cling film to prevent the surface from drying. Do not freeze — it becomes grainy when thawed.
Can I add flavour variations?
Yes — toasted coconut flakes, vanilla extract, pandan extract (for a Southeast Asian note), or a layer of mango purée beneath the haupia all work well.
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