What is haupia, exactly?
Haupia is a traditional Hawaiian coconut dessert. Think of it like a coconut pudding that sets firm, often served chilled and cut into squares.
Is haupia traditionally made with cornstarch?
Traditionally, haupia was thickened with pia (Hawaiian arrowroot). These days, many home cooks use cornstarch because it is easy to find and still gives that classic, sliceable set.
Is haupia the same as coconut jelly?
Not quite. Some coconut jellies use agar-agar or gelatin. Haupia is a starch-set dessert, which gives it a creamy bite rather than a bouncy gel.
Why is my haupia runny?
Usually one of three things: you did not boil it long enough to fully activate the cornstarch, your heat was too low, or your measurements were off. You want bubbling across the surface (not just a few bubbles around the edges). Once it hits a gentle boil, keep whisking and cook for about 2 minutes until it is thick and glossy.
Why is my haupia lumpy?
Cornstarch needs to be dissolved in cool liquid first. Always whisk the cornstarch with some coconut milk before heating. If lumps still happen, whisk aggressively and, if needed, strain the hot mixture through a fine mesh sieve before pouring into the pan.
Can I use light coconut milk?
You can, but it will set softer and taste less rich. If you only have light coconut milk, consider using half light coconut milk and half canned coconut cream, if available.
Can I make it dairy-free and vegan?
Good news: this version already is. Just use canned coconut milk (not the sweetened coconut beverage from the carton) and you are set.
What pan size should I use?
An 8-inch square pan gives you that classic thickness and cleanest slice. A 9-inch square pan will make thinner squares with a slightly softer set.
