Happy Haupia (aka Coconut Pudding)

Frock Files | Haupia Bites

One of my favorite things to eat at luaus (yes, people actually have those in Hawaii!) is haupia. The best description I can give for haupia is that it’s a lot like panna cotta, except more coconutty. It’s a cool, creamy dessert that’s perfect for summertime — especially with the 90-degree weather we’ve been having here in the Northeast.

Traditionally, haupia is made in a 8″ x 8″ square pan, but I liked the idea of making them look like mini panna cotta by using a mini muffin tin. They make for cute finger food, which you know I can’t resist. This version of haupia is also naturally vegan and includes no gluten, which makes it easy for a wide range of party people to enjoy! Oh, and I topped them with raspberries and blueberries to give them that extra bit of patriotic flair for the Fourth of July.

Frock Files | Haupia Bites


1 can coconut milk
7 tablespoons sugar
6 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla extract


1. Combine the sugar and cornstarch in a medium-sized mixing bowl using a whisk. Add in the water and whisk until smooth.

2. Empty the can of coconut milk into a saucepan and incorporate the sugar/cornstarch/water mixture. Heat on medium until it comes to a simmer, then cook on medium-low to low (depending on your stove’s temperature) for about 10 minutes, or until it thickens to the consistency of yogurt. Stir constantly.

3. Remove from heat. Pour into an 8″ x 8″ pan or spoon into a mini muffin pan. Allow to cool on the countertop, then chill for at least 2-3 hours.

Frock Files | Haupia Bites

What are you eating to stay cool these days?

Frock Files | More Simple Recipes

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