Haupia is a classic Hawaiian dessert that’s cool, creamy, and full of tropical flavour. Also known as coconut pudding, my version of haupia is vegan, studded with pieces of pineapple, and oh-so-easy to make.
8ouncespineapple tidbits227 grams, drained and cut into small cubes (optional)
Instructions
Add coconut milk, sugar, vanilla and orange extract to a saucepan over medium high heat. Whisk until it starts to gently boil.
In a small dish, combine the cornstarch and water to create a slurry.
Once the coconut milk is boiling, reduce the heat to a simmer and quickly whisk in the cornstarch slurry.
Once thickened to the consistency of pudding, remove from heat. Fold in half the pineapple pieces if using.
Pour into an 8x8 pan. Use an offset spatula to smooth the top.
Sprinkle the remaining pineapple on top and press it gently into the coconut mixture.
Place the pan in the refrigerator to cool for at least 2 hours. Once cooled, slice into 2” squares. Serve cold.
Notes
To store:Haupia should be stored in an airtight container in the refrigerator for 3 to 4 days.To freeze: Haupia can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. Note that the texture may change upon freezing and thawing; it will be a bit more chewy.