Haupia (Hawaiian Coconut Pudding)

Haupia is Hawaii's most traditional dessert — a smooth, firm coconut milk pudding thickened with arrowroot or cornstarch and set into clean white squares. It has been served at luaus for centuries and today appears everywhere from plate lunch to wedding cake layers to shave ice topping.

Serves: 9-12 squares

Ingredients

• 400ml (1 can / 13.5 oz) full-fat coconut milk
• 240ml (1 cup) water
• 80g (1/3 cup) sugar
• 60g (7 tbsp) cornstarch (or arrowroot powder for a more traditional texture)
• Pinch of salt

Instructions

1. Whisk cornstarch with water in a small bowl until completely smooth with no lumps.
2. Combine coconut milk, sugar, and salt in a medium saucepan over medium heat. Stir until sugar dissolves, about 2-3 minutes — do not boil.
3. Reduce heat to medium-low. Slowly pour in the cornstarch mixture while whisking constantly.
4. Continue whisking over medium-low heat for 8-10 minutes as the mixture thickens — it should become very thick, pulling away from the sides, and coat the back of a spoon heavily.
5. Pour immediately into an 20cm x 20cm (8 x 8 in) baking dish lined with plastic wrap. Smooth the top with a spatula.
6. Refrigerate uncovered for at least 4 hours or overnight until completely firm.
7. Lift the slab out using the plastic wrap and cut into 5cm (2 in) squares with a sharp knife wiped clean between cuts. Serve chilled.

Cook's Notes: Full-fat coconut milk is essential — lite coconut milk produces a weaker-flavored, less firm haupia. Arrowroot gives a slightly glossier, more traditional result than cornstarch. Haupia keeps refrigerated for up to 5 days.