Haupia

Method

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1. Line a 20 x 20 cm tin with cling film, leaving an overhang.

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2. Whisk the cornflour into the 120 ml of water until completely smooth, with no lumps at all.

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3. Put the coconut milk, sugar and salt in a saucepan and warm over a medium heat, stirring, until the sugar dissolves.

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4. Pour in the cornflour slurry, whisking constantly.

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5. Keep whisking and bring it to a full boil. It will thicken suddenly and dramatically.

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6. Once it is bubbling, keep it there for a full minute, whisking hard, until it is very thick and glossy and holds the mark of the whisk. This minute is what makes it set.

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7. Take off the heat, whisk in the vanilla, and pour into the lined tin.

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8. Smooth the top, press cling film onto the surface, and refrigerate at least 4 hours until completely firm.

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9. Lift out by the overhang and cut into 9 squares with a hot, dry knife. Scatter with toasted coconut.

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Chef’s Tips

• A full rolling boil for a full minute. Every soft haupia was taken off too early.
• Full-fat coconut milk from a tin, not a carton drink.
• Cut it cold, straight from the fridge, and wipe the knife between cuts.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

Pairing Suggestions

• Fresh pineapple
• Kalua pork, at the end of the plate
• Strong coffee

Storage & Reheating

Refrigerated, covered, for 4 days. It weeps if frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.