Hawaiian Coconut Pudding (Vanilla Bean Haupia)

Haupia is a traditional coconut dessert offered at most luaus, shared meals and celebrations in Hawaii. This refreshing and tropical sweet treat is simple to make and an easy way to bring a taste of Hawaii into your kitchen.

Traditional haupia recipes yield a firm, sliceable, jellied square that can be picked up and eaten with your fingers. By adjusting the ratio of cornstarch, you can find your own textural happy place. The more cornstarch you add, the thicker and firmer the end result will be.

My version is a velvety, vanilla flecked pudding that can be enjoyed simply as is or fancied up for special occasions. I love to use this pudding to make layered dessert jars with fruit jams, compotes, chocolate or caramel…it is also delicious with granola and fresh fruit.

Course Dessert

Cuisine Hawaiian

Keyword coconut, hawaiian, pudding, vanilla

Author Jess Kaula

Ingredients

2 13.5 ounce cans of good quality, full-fat coconut milk*
1 small or ½ of a large vanilla bean cut in half lengthwise and scraped
½ cup sugar
¼ cup cornstarch or arrowroot powder
Pinch of salt

Instructions

Set aside ½ a cup of coconut milk.
In a medium, heavy-bottomed (non-aluminum) saucepan, combine the remaining coconut milk, vanilla scrapings and vanilla pod. Heat gently over medium heat, stirring to distribute the vanilla flecks throughout the coconut milk. Once the milk starts to steam, but before it boils, remove the pot from the heat, cover and steep for an hour. After you’ve infused the milk, remove the vanilla pod.**
In a small bowl, combine the reserved ½ cup of coconut milk with the cornstarch and whisk until the cornstarch is dissolved and the slurry is smooth.
Put the vanilla infused coconut milk back over medium heat, stir in the sugar and salt. Cook and stir gently until the sugar dissolves and the milk just begins to boil.
Whisk the slurry into the hot coconut milk – it should start to thicken almost immediately. Continue whisking and cook another 1-2 minutes at a soft boil. Pour the thickened pudding into a heat-safe baking dish or into individual jars. Cover and chill the pudding until firm – at least 4 hours. You can make this pudding up to 3 days in advance.

Recipe Notes

*Good quality canned coconut milk is creamy, smooth & luscious. It should only contain coconut and water. This recipe will not work with light coconut milk or with the coconut milk beverage you find in the refrigerated section.

**Save that precious vanilla bean – once you remove it from the infused coconut milk, give it a good rinse, dry it thoroughly and then tuck it into a jar of sugar – you won’t be sorry!