Haupia (Hawaiian Coconut Pudding)

4/28/26: used "fresh coconut", got 1.5c juice, used instead of "hot water". Tried agar, didn't firm up. Added arrowroot slurry.

12/4/25: used "young Thai coconut", flesh is softer & pink. got about 1+ 1/3 c juice, added a little more water to get to the 1.75c. Changed to 1/2 c thickener

5/30/25: used arrowroot, did not set up. Too much water? Need to cook until thicker?
https://www.favfamilyrecipes.com/haupia/

Cornstarch, Arrowroot, or Agar Agar?

Cornstarch – The easiest to come by and the cheapest option. It sets up well. This is the most widely used thickener today.

Arrowroot – The traditional option. Smooth texture and sets up great. It’s worth a try if you want it to be really authentic. You can swap it straight across at a 1:1 ratio with the cornstarch.

Agar Agar – smooth texture and sets up nicely. A natural substitute for cornstarch and commonly used in haupia. It has no corn, soy, gluten, carbohydrates, starch, sugar, or preservatives and it is high in fiber. If using agar agar in this recipe, you use much less. About 1-2 teaspoons rather than 5 tablespoons.

As far as taste goes, all of these options are neutral in flavor. It will be hard to taste a difference between any of them. For texture, they are similar and unless you try them side-by-side you won’t notice a big difference. Agar agar and arrowroot tend to have a smoother more “gelatin-y” texture

4/28/26: used "fresh coconut", got 1.5c juice, used instead of "hot water". Tried agar, didn't firm up. Added arrowroot slurry.

12/4/25: used "young Thai coconut", flesh is softer & pink. got about 1+ 1/3 c juice, added a little more water to get to the 1.75c. Changed to 1/2 c thickener

5/30/25: used arrowroot, did not set up. Too much water? Need to cook until thicker?
https://www.favfamilyrecipes.com/haupia/

Cornstarch, Arrowroot, or Agar Agar?

Cornstarch – The easiest to come by and the cheapest option. It sets up well. This is the most widely used thickener today.

Arrowroot – The traditional option. Smooth texture and sets up great. It’s worth a try if you want it to be really authentic. You can swap it straight across at a 1:1 ratio with the cornstarch.

L S @LindaS

4/28/26: used "fresh coconut", got 1.5c juice, used instead of "hot water". Tried agar, didn't firm up. Added arrowroot slurry.

12/4/25: used "young Thai coconut", flesh is softer & pink. got about 1+ 1/3 c juice, added a little more water to get to the 1.75c. Changed to 1/2 c thickener

5/30/25: used arrowroot, did not set up. Too much water? Need to cook until thicker?
https://www.favfamilyrecipes.com/haupia/

Cornstarch, Arrowroot, or Agar Agar?

Cornstarch – The easiest to come by and the cheapest option. It sets up well. This is the most widely used thickener today.

Arrowroot – The traditional option. Smooth texture and sets up great. It’s worth a try if you want it to be really authentic. You can swap it straight across at a 1:1 ratio with the cornstarch.

4/28/26: used "fresh coconut", got 1.5c juice, used instead of "hot water". Tried agar, didn't firm up. Added arrowroot slurry.

12/4/25: used "young Thai coconut", flesh is softer & pink. got about 1+ 1/3 c juice, added a little more water to get to the 1.75c. Changed to 1/2 c thickener

5/30/25: used arrowroot, did not set up. Too much water? Need to cook until thicker?
https://www.favfamilyrecipes.com/haupia/

Cornstarch, Arrowroot, or Agar Agar?

Cornstarch – The easiest to come by and the cheapest option. It sets up well. This is the most widely used thickener today.

Arrowroot – The traditional option. Smooth texture and sets up great. It’s worth a try if you want it to be really authentic. You can swap it straight across at a 1:1 ratio with the cornstarch.

Saved

Ingredients

Flesh from 1 coconut
1.75 cupshot water
1 cupwater
1/2 cupcornstarch (or arrowroot)
1/2 cupsugar

Saved

Steps

1

Add coconut and hot water to blender, liquefy (makes about 24 oz). Add sugar and blend to incorporate.
2

Combine cornstarch and water in a small bowl. Stir until cornstarch is dissolved then set aside.
3

Note: If using agar agar you will want to bring the water and agar agar to a simmer in a sauce pan FIRST to cook the agar agar, and THEN add the coconut milk and sugar.
4

In a medium-sized saucepan over medium heat, combine coconut milk and sugar. Whisk constantly until mixture begins to simmer.
5

While continuing to whisk, SLOWLY pour in the water/cornstarch mixture until it thickens. Reduce heat to low and continue to whisk until you have a thick, oatmeal-like consistency. This is important, it needs to be thickened while it is heating or it won't set up.
6

Pour into a greased 8"x8" baking dish or square containers. I actually like to use my smaller glass Tupperware containers becasue the sides are more straight, making for more consistent squares.
7

Allow to cool to room temperature, about 10-15 minutes, then cover and refrigerate for 2+ hours.
8

When ready to serve, cut into 2" squares and serve cold. If serving as a custard or pudding, pour into individual serving ramekins or bowls and chill.