Hamdi Saidani This Pineapple Haupia is a creamy and tropical recipe, which is made with full-fat coconut milk and fresh pineapple. It’s a classic Hawaiian dessert, ready in about 30 minutes, plus chilling time.
Pineapple Haupia Ingredients
- 2 quarts coconut milk (full-fat, from a can)
- 1 pineapple, peeled, cored and diced small
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1/2 cup cold water
- 1/2 teaspoon salt
How To Make Pineapple Haupia
- Heat the Coconut Milk: In a large saucepan, combine the coconut milk, sugar, and salt. Stir over medium heat until the sugar has completely dissolved.
- Prepare the Pineapple: Place the diced pineapple in a food processor and pulse until it is coarsely chopped. Add the chopped pineapple and its juices to the saucepan with the coconut milk and continue to cook, stirring often.
- Make the Slurry: In a separate small bowl, whisk the cornstarch and the cold water together until you have a completely smooth, lump-free mixture. This is your slurry.
- Thicken the Haupia: While whisking the coconut milk mixture constantly, slowly pour in the cornstarch slurry. Continue to cook and stir until the mixture reduces and thickens to the consistency of a thick yogurt.
- Chill and Serve: Pour the thickened haupia into a serving dish (a 9×13-inch pan is common for cutting into squares) or into individual serving bowls. Let it cool slightly, then cover and chill in the refrigerator for at least 4 hours, or until completely firm.
Recipe Tips
- How do you get a smooth, lump-free haupia? The most important step is to make your cornstarch slurry with cold water and whisk it until it’s perfectly smooth before adding it to the pot. Then, be sure to whisk the haupia constantly as you pour the slurry in to prevent any lumps from forming.
- What kind of coconut milk is best? For a rich, creamy, and authentic haupia, you must use full-fat coconut milk from a can. Do not use light coconut milk or the kind of coconut milk beverage that comes in a carton, as they will not set properly and will lack the necessary richness.
- How do I know when the haupia is thick enough? It should be noticeably thick, similar to a Greek yogurt or a thick pudding. It will coat the back of a spoon, and you should be able to see the tracks of your spoon or whisk on the bottom of the pot. Remember, it will firm up much more as it chills.
- Can I use canned pineapple? Yes, you can. If you use canned pineapple, be sure to buy pineapple packed in its own juice, not heavy syrup, to avoid making the dessert overly sweet. Drain the pineapple well before pulsing it in the food processor.
What To Serve With Pineapple Haupia
Haupia is a traditional Hawaiian dessert that is a staple at any luau or gathering. It is typically served chilled, cut into small squares. It needs no accompaniment, but for a beautiful presentation, you can garnish it with:
- Toasted shredded coconut
- A fresh mint sprig
- A small wedge of fresh pineapple
How To Store Pineapple Haupia
- Refrigerate: Haupia must be stored in the refrigerator. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. It will keep well for up to 4 days.
- Freeze: Freezing is not recommended for haupia, as the texture can become watery and grainy upon thawing.
Pineapple Haupia Nutrition Facts
- Serving: 1 square (1/12th of recipe)
- Calories: 310 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 22g
- Saturated Fat: 19g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Haupia?
Haupia is a traditional Hawaiian dessert that is essentially a coconut milk-based pudding. It has a firm, jelly-like consistency (similar to panna cotta) and is often served cut into squares. This version includes pineapple for a popular flavor variation.
Why didn’t my haupia set?
This is usually due to one of two reasons: not enough cornstarch was used, or the mixture wasn’t cooked long enough after the cornstarch was added. It’s crucial to let the haupia simmer and thicken on the stove until it reaches that thick, yogurt-like consistency to ensure it will set up properly in the fridge.
Can I make this without the pineapple?
Yes, absolutely. Plain, traditional haupia made with just coconut milk is also incredibly delicious. Simply omit the pineapple from the recipe with no other changes needed.
Try More Recipes:
- Nutella Banana Brioche Bread Pudding Recipe
- Cake Doughnut Bread Pudding Recipe
- Lime Cream Trifle Recipe
Pineapple Haupia (Coconut Pudding Dessert) Recipe
Description
A classic, creamy, and refreshing Hawaiian dessert made from coconut milk and fresh pineapple, which sets into a firm, sliceable pudding.
Ingredients
Instructions
- In a large saucepan, gently heat the coconut milk, sugar, and salt until the sugar dissolves.
- Pulse the pineapple in a food processor until coarsely chopped, then add it to the coconut milk.
- In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
- While constantly whisking the coconut milk mixture, slowly pour in the slurry.
- Continue to cook and stir until the mixture thickens to the consistency of a thick yogurt.
- Pour into a 9×13-inch pan or individual dishes and chill for at least 4 hours, or until completely firm.
Notes
- The most important tip for a smooth haupia is to make your cornstarch slurry with cold water and whisk it vigorously as you add it to the hot liquid.
- For the richest, most authentic flavor and texture, you must use full-fat coconut milk from a can, not a carton.
- Don’t undercook the haupia; it needs to become noticeably thick on the stove to set properly in the refrigerator.
- Chilling the haupia for at least 4 hours is not optional; it is essential for the pudding to set and become firm enough to slice.
