Haupia Coconut Squares with Toasted Coconut

Quick Recipe Version (TL;DR)

• Yield: 16 squares
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes (includes chill)

Quick Ingredients

• 2 cans (13.5 oz/400 mL each) full-fat unsweetened coconut milk
• 1 cup (240 mL) cold water
• 2/3 cup (85 g) cornstarch
• 1/2 cup (100 g) granulated sugar
• 1/4 tsp kosher salt
• 1 tsp pure vanilla extract
• 1/2 cup (40 g) unsweetened shredded coconut, for topping

Do This

• 1. Line an 8-inch square pan with parchment, leaving overhang on two sides.
• 2. Whisk cornstarch with water until smooth. In a saucepan, whisk coconut milk, sugar, and salt; whisk in the slurry.
• 3. Cook over medium heat, stirring constantly, until thick, glossy, and bubbling, 6 to 8 minutes; reduce heat and simmer 2 minutes.
• 4. Off heat, stir in vanilla. Immediately pour into the pan and smooth the top.
• 5. Toast shredded coconut at 325°F on a sheet pan until golden, 5 to 7 minutes; cool.
• 6. Chill haupia until set, 3 to 4 hours. Lift out, cut into 16 squares, and top with toasted coconut. Serve cold.

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Why You’ll Love This Recipe

• Softly set, sliceable coconut pudding with a delicate, not-too-sweet flavor.
• Only 7 simple ingredients and about 25 minutes of active time.
• Perfect make-ahead dessert for warm days; cool, clean, and refreshing.
• Naturally dairy-free and gluten-free, with a classic island vibe.

Grocery List

• Produce: Optional: 1 lime for zest (garnish)
• Dairy: None
• Pantry: Full-fat unsweetened coconut milk; cornstarch; granulated sugar; kosher salt; pure vanilla extract; unsweetened shredded coconut

Full Ingredients

For the Haupia

• 2 cans full-fat unsweetened coconut milk (13.5 oz/400 mL each), well shaken
• 1 cup (240 mL) cold water
• 2/3 cup (85 g) cornstarch
• 1/2 cup (100 g) granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Topping

• 1/2 cup (40 g) unsweetened shredded coconut
• Optional: pinch of flaky sea salt and a little fine lime zest, to finish

Suggested Equipment

• 8-inch square baking pan and parchment paper
• 2- to 3-quart saucepan
• Whisk and heatproof spatula
• Fine-mesh strainer (optional, for ultra-smooth texture)

Step-by-Step Instructions

Step 1: Prep the pan and tools

Line an 8-inch square pan with parchment, leaving a 2-inch overhang on two sides to lift out the haupia later. Lightly mist the parchment with neutral oil if you want ultra-clean release. Have a whisk, spatula, and a 2- to 3-quart saucepan ready.

Step 2: Whisk a lump-free slurry

In a medium bowl, whisk the cornstarch with the cold water until perfectly smooth with no dry pockets or clumps. This slurry ensures even thickening without lumps.

Step 3: Combine and start heating

In the saucepan off the heat, whisk together the coconut milk, sugar, and salt until homogenous. Whisk in the cornstarch slurry. Place the pan over medium heat.

Step 4: Cook until thick and glossy

Stir constantly, scraping the corners and bottom of the pan. After 5 to 7 minutes, the mixture will thicken noticeably; continue cooking until it bubbles like slow lava and looks glossy, about 6 to 8 minutes total. Reduce heat to low and let it gently bubble for 2 minutes to cook out the raw starch taste.

Step 5: Finish and set in the pan

Remove from heat and stir in the vanilla. Immediately scrape the hot haupia into the prepared pan. Smooth the top with a spatula, then tap the pan a few times on the counter to release any trapped air. Let it cool at room temperature for 10 minutes.

Step 6: Toast the coconut topping

Heat the oven to 325°F. Spread shredded coconut on a small sheet pan and bake until golden at the edges, 5 to 7 minutes, stirring once halfway. Watch closely as it browns quickly. Let cool completely.

Step 7: Chill, slice, and serve

Cover the pan and refrigerate until fully set and cold, 3 to 4 hours. Lift the slab out using the parchment overhang. With a hot, dry knife, cut into 16 squares (wiping the blade between cuts). Sprinkle with toasted coconut and, if you like, a tiny pinch of flaky salt or a whisper of lime zest. Serve chilled.

Pro Tips

• Use full-fat coconut milk and shake the cans well; light coconut milk will not set as nicely.
• Stir constantly and reach the corners of the pot to prevent scorching and lumps. If lumps form, whisk vigorously or strain into the pan.
• For consistent firmness, measure cornstarch by weight. For a slightly softer set, use 1/2 cup (65 g); for firmer, go up to 3/4 cup (95 g).
• Let the mixture bubble for a full 2 minutes after thickening to eliminate starchiness.
• For clean cuts, warm the knife under hot water, dry it, then slice and wipe between cuts.

Variations

• Chocolate Swirl Haupia: Stir 2 tablespoons Dutch-process cocoa and 1 tablespoon sugar into 1 cup of the hot haupia. Dollop over the pan and swirl before chilling.
• Pineapple-Lime: Replace 1/2 cup of the water with unsweetened pineapple juice and add 1 tablespoon lime juice with the vanilla. Top squares with a few tiny pineapple tidbits.
• Toasted Mac Nut Crunch: Mix 2 tablespoons finely chopped toasted macadamia nuts with the toasted coconut for a nutty finish.

Storage & Make-Ahead

Refrigerate covered for up to 4 days. For best texture, add the toasted coconut just before serving so it stays crisp. To prevent a skin, press parchment directly onto the surface before chilling. Do not freeze (starch-thickened puddings become grainy after thawing). Haupia can be made a day ahead, chilled, and sliced right before guests arrive.

Nutrition (per serving)

Approximate for 1 of 16 squares: 150 calories; 9 g fat (8 g saturated); 13 g carbohydrates; 1 g protein; 6 g sugars; 1 g fiber; 45 mg sodium. Values will vary with brands.