Haupia is a coconut milk-based Hawaiian dessert that is often described as a pudding, but does not contain eggs or milk from domestic farm animals. It can be made with cornstarch or arrowroot, and variations include using gelatin or using it as an ingredient in baked goods. Traditional cooks insist on making their own coconut milk, and it is considered a staple and comfort food in many Hawaiian households. It is similar to blancmange, but does not contain milk.
Haupia is a Hawaiian dessert made from coconut milk, arrowroot or cornstarch, and sugar. As with many popular recipes, home cooks have created a large variety of haupia variations. Many people describe this dessert as a type of pudding. This is not entirely accurate as most recipes do not include eggs or milk from cows, goats or other domestic farm animals that produce milk.
To prepare this treat, coconut milk and water or another liquid are combined with sugar. The mixture must be stirred often enough to avoid lumps. It’s important to use a low flame and not let the mixture drift. The liquid will gradually thicken and will need to be cooked until the grainy texture caused by the coconut milk fat has smoothed out.
While many cooks save time by purchasing coconut milk in cans or jars, mainstream cooks consider this a scam. They insist on making their own coconut milk by simmering shredded coconut with water until foam appears on the surface. The liquid is filtered away from the pulp and allowed to cool.
Another shortcut some cooks take is to replace the cornstarch or arrowroot thickener with canned gelatin. Even the more traditional version has a consistency similar to both pudding and jelly, so such substitutions are considered acceptable by younger cooks. However, more traditional cooks strongly object, arguing that a pudding made this way cannot be called haupia.
Adventurous cooks use haupia as an ingredient in baked goods, such as pies and cakes. Layering it between cake sheets or using it as a frosting on a cake adds a rich, flavorful dimension. Another popular interpretation uses haupia as a filling for a chilled shortbread tart. The crust, which is made with a large amount of butter and sugar, as well as flour, may also contain chopped nuts. Coconut or plain whipped cream is added when the cake is served.
Plain haupia is considered both a staple and a comfort food in many Hawaiian households. While whimsical variations can make impressive deserts for special occasions, it’s often prepared simply and poured into a pan to refrigerate until it gels. Children and adults alike cut a rectangular piece to enjoy as a snack or after a meal.
Foodies often compare haupia to blancmange. Blancmange shares the consistency of gelatin, but there are some differences. Blancmange, a popular dessert found throughout Europe, contains milk, while haupia does not.
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