Since leaving my childhood home 20 years ago I have frequently yearned for my favorite desert haupia. When visiting family in Hawai'i I am on a constant search for the wiggly creamy goodness found in this coconut treat. When I decided to do a mini Hawaiian feast last night I knew I had to include haupia...I found this recipe tried it out and OMG I'm so thrilled! The flavor is spot on the texture perfect. I'm in heaven! BTW the quality of the coconut milk you use makes all the difference. If it doesn't taste awesome out of the can it's not going to taste good in haupia. I've tried no less than 10-15 different brands and have only found one that I like.
this was very easy I scaled the recipe down to serve 18 so I could just us a can of coconut milk. I put it in an 8x8 pan and it was very thin. Growing up I remember eating haupia like a jello jiggler so this was how I remember eating it. Next time I'll double the recipe and stick it in an 8x8 so it'd be thicker.
I cooked this beyond the 5 minutes because it was not getting thick enough. I cooked aprox 9 minutes. I sprinkled coconut and put it in the fridge to get hard. It never got hard. I have no clue what I did wrong especially considering I cooked it even longer than reccomended. I'm very disapointed.
i thought this was pretty close to the haupia you get in hawaii (i lived there for a few years so i wouldn't claim "local" knowledge but i've had it plenty before). i did have trouble getting it to set up but it's possible the pan i used made it too thick. didn't stop me or the kids from scooping it out with spoons and killing it in record time. next time i'll try a bigger pan and see if that helps. great way to use up that can of coconut milk when a recipe calls for a measly 1/2 cup:)
First off I'd like to say ALOHA to Ms Hawaiian Deelit. Hey I used to live in Kingsland GA too! Now the other day bf and I got together and made a mini-feast of lau lau limu poke lomi salmon and of course poi. At the end even though we were stuffed.. we both felt something was missing but couldn't quite figure it out. Then we realized--HAUPIA!! To make up for that I searched for recipes online and decided on this one because there was salt in it (salt makes desserts have depth and not taste like you're eating a sugar cube). The only tweak I made to the recipe was that I used half white sugar and half coconut palm sugar. It got thick really fast when I was making it so I thought I did something wrong but I just kept mixing it over low heat until it was completely smooth. Let it chill for a couple hours and voila--homemade haupia. I thought this was really delicious and rich and creamy--just like tutu used to make. BUT the bf said that while the flavor was good it wasn't 'gelatinous' enough for him. I guess he likes the mass-produced-from-envelope style in the restaurants better. To each his own but I love it! Thanks!
Used arrowroot instead of cornstarch and used half coconut sugar and half white sugar for the white sugar. It was yummy. will make again
People loved this and ate half the pan before I could set it out for the luau for my friend's birthday. Definitely like the stuff I've had in Hawai'i.
Tasted just like the real thing. Love love loved the recipe and was surprised by how easy it was to make!
This recipe was very easy to make and so tasty! I served the Haupia on a no-bake Amaretti cookie crust with roasted coconut flakes and fresh strawberries. Delicious!
