Coconut Haupia (Traditional Hawaiian Coconut Pudding)

photo by recipe author

Servings: 6-8 Preparation Time: 15-20 minutes

2-4 tablespoons Coconut Cream Concentrate
1-3/4 cup water
5 tablespoons organic granulated sugar
5 tablespoons organic cornstarch
3/4 cup water

In a medium saucepan, cook coconut cream concentrate with 1-3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch; stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly, until thickened (approx. 5-6 minutes). Pour into an 8 inch square pan. Refrigerate until firm. Cut into squares and serve.

Recipe submitted by Deanne, Glendale, AZ

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Published on February 7, 2011

(3 votes, average: 2.30 out of 5)

15 Comments

Bo June 6, 2013 at 12:00 pm - Reply

According to wikipedia, arrowroot is the the traditional thickener. corn starch is the substitute.

Bo June 6, 2013 at 11:44 am - Reply

Anyone thought about adding some pinapple tidbits and some rum extract? How about brown sugar instead of white cane sugar?

Sandria March 2, 2013 at 9:49 pm - Reply

Just ate a piece of this. Very, very good. I used one cup of coconut milk, and the rest water. This reminds me of a pudding we eat in Puerto Rico called tembleque. I enjoyed this very much, and see myself making it when I’m in the mood for something fast, and sweet. Really liked the texture too, reminded me of a jello jiggler. Thanks

Carol C December 16, 2011 at 12:51 pm - Reply

Just “discovered” organic creamed coconut at our local (amazing Wegmans) food store.  [If you don’t have a Wegmans near you..so sorry; it’s a wondrous place.]
Blessings on the person who submitted this recipe.  I am 69 years old and have never forgotten the coconut pudding I had at a luau in Hawaii, when I was 8 or 9 yrs old.  Can’t wait to try making it.

Sarah:) December 15, 2011 at 12:42 pm - Reply
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Fork or spoon. It’s like a jello.
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tj December 13, 2011 at 8:55 am - Reply

I’m making this for an office luau – how do we eat it?  Fingers?  spoon?  thanks!!

Angie October 29, 2011 at 6:27 pm - Reply

Looks yummy! Joy: I would think that arrowroot would work in place of the corn starch, but I am not sure. Let me know if you do use arrowroot to make this, as I am curious as to how it turned out.  :)

Julie Cummings September 6, 2011 at 6:19 pm - Reply

Thanks so much for this recipe.  Haupia is one of my favorites, but my Auntie’s recipe called for milk and I’m allergic.  This is a treat!  It wasn’t quite right, but I’ll try a few times to get it more like hers.  She always adds coconut extract, never vanilla.

Joy July 27, 2011 at 7:25 pm - Reply

I don’t have cornstarch  but I do have arrowroot. Would that work as well?

Sarah:) June 8, 2011 at 10:45 pm - Reply

Char: It calls for 1 and 3/4 cups water plus an additional 3/4 cup water.

Char June 7, 2011 at 10:42 pm - Reply

So does it take 1 3/4 cups water total or 1 3/4 plus another 3/4 cup?

Cooking Rookie March 23, 2011 at 3:39 pm - Reply

Wonderful recipe – sounds so easy and so tasty!

Meghan February 26, 2011 at 12:57 pm - Reply

Delicious! Wanting a creamier texture, I made this with whole milk instead of water and also added vanilla as another reviewer suggested. I used the full 4T of coconut cream concentrate. This is almost like a creamy version of a coconut “jello” and holds its shape nicely. Very good.

Marissa February 12, 2011 at 1:05 pm - Reply

Could one use pectin instead of corn syrup?

Taza G. February 9, 2011 at 10:35 am - Reply

i made this yesterday and added 2 t. vanilla to the finished product.  it’s good, but i wonder if anyone has tried using milk instead of water?

Coconut Haupia (Traditional Hawaiian Coconut Pudding)