Haupia (Hawaiian Coconut Pudding)

Method7 steps

1. 1

   Step 1: Whisk the 5 tbsp cornstarch with the ½ cup water in a small bowl until smooth and free of lumps. Reserve this one cornstarch slurry; stir it again before pouring if it settles.

   Uses 5 tbsp cornstarch · ½ cup water for the cornstarch slurry

2. 2

   Step 2: Combine the whole can of full-fat coconut milk (1 can) and the 4 tbsp sugar in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture is just about to boil.

   Uses 1 can full-fat coconut milk · 4 tbsp sugar

3. 3

   Step 3: Stir the reserved slurry if needed, then slowly pour the one whole prepared slurry batch into the hot coconut-milk mixture while whisking continuously to prevent lumps.

   Uses Prepared cornstarch and water slurry · Hot coconut milk and dissolved sugar

4. 4

   Step 4: Reduce the heat to low and cook the combined mixture for 10–15 minutes, staying at the stove and whisking frequently. Continue until it becomes very thick and glue-like and pulls away from the saucepan sides as you whisk.

   Uses Combined coconut-milk and cornstarch mixture

5. 5

   Step 5: Line an 8-by-8-inch pan with parchment paper. Pour the one thickened haupia batch into the pan and spread it evenly. Let it cool at room temperature for 15 minutes, then move it into the refrigerator.

   Briefly cool haupia tray · 15 minUses Thickened cooked haupia

6. 6

   Step 6: Refrigerate the prepared haupia tray for 1–2 hours, until fully chilled and set firmly enough to cut. Keep it refrigerated if it needs longer to set.

   Chill haupia until set · 120 minUses Haupia tray after the fifteen-minute cooling phase

7. 7

   Step 7: Cut the chilled, set haupia into squares or rectangles of your preferred size and serve cold. Keep the actual remaining pieces refrigerated and eat within 2–3 days.

   Uses Chilled set haupia tray