Ono Grindz 808
Sweets & Baked

Haupia

Cool, clean coconut pudding squares. The lūʻau dessert that asks for nothing.

Prep5 min
Cook10 min
Total15 min + 3 hr chill
Serves16 squares

Haupia is coconut milk set into sliceable pudding — originally thickened with Polynesian arrowroot (pia), now almost always with cornstarch. It's served in cool white squares on a ti leaf at every lūʻau, graduation party, and baby birthday in the islands.

Four ingredients and ten minutes at the stove. The only skill is patience while you whisk.

How fo’ make ’um

  1. Whisk the cornstarch into the water until completely smooth — no lumps allowed at this stage.
  2. In a saucepan, warm the coconut milk, sugar, and salt over medium heat until it steams, whisking so the sugar dissolves.
  3. Re-stir the cornstarch slurry, then pour it into the pan in a stream while whisking constantly.
  4. Keep whisking over medium-low heat 3–5 minutes. It will suddenly thicken to a heavy pudding that holds a trail. Cook 1 minute more to remove the starchy taste.
  5. Pour into an 8×8 pan, smooth the top, and press plastic wrap onto the surface to prevent a skin.
  6. Chill at least 3 hours until firmly set. Cut into squares and serve cold — on a ti leaf if you're feeling formal.

Local tips

  • Full-fat coconut milk only. Light coconut milk makes sad, watery haupia.
  • For softer, spoonable haupia (for pies and toppings), cut the cornstarch to 4 tablespoons.
  • Haupia layered over chocolate custard in a pie shell = chocolate haupia pie. You've been briefed.

Keep grinding

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