Haupia is a popular Hawaiian dessert. It is a coconut pudding that can be served thickened almost like jello or soft like a regular custard.
1 cup milk
1-13.5 oz can of coconut milk
1/2 cup sugar
1 cup water
1/2 cup cornstarch
1 1/2 cup semi-sweet chocolate chips
1 graham cracker pie crust (10 inch)
- In a saucepan, add milk, sugar, and coconut milk and bring to a low boil on a medium-high heat.
- While waiting for the mixture to boil, make a slurry with the water and cornstarch. Mix until combined.
- Once the milk mixture has been brought to a boil, lower to medium heat and add the cornstarch slurry.
- Whisk together until the mixture begins to thicken. Keep whisking until it is the consistency of pudding. Turn of the heat.
- In a bowl, place chocolate chips and add half of the now thickened coconut pudding mixture. It should still be hot at this point so be careful. Mix until the chocolate is melted and fully combined with pudding.
- Once the chocolate and coconut mixture is combined, put in a pre-baked graham cracker pie crust. Level it off and then add the other half of the coconut pudding right on top. Spreading it to the edges so you don’t see the chocolate on the bottom.
- Refrigerate until it cooled about 2-4 hours. The longer the better. I usually like to cool it over night to give the pudding time to solidify a bit so you can cut it without it running everywhere.
- Serve with whipped cream or with some chocolate shavings on top to make it more festive.
-You can use regular pie crust instead of graham cracker crust.
-The pie can easily be made into individual pies by using the small individual pre-made graham cracker crust.
-For a dairy free alternative, you can substitute the regular milk for more coconut milk.
-You can eliminate the chocolate for more coconut flavor.
-Top with toasted coconut for some texture.