Dark Chocolate Haupia Pudding
Share
- ✉
-
Author Notes: Haupia is Hawaiian coconut pudding, usually served as a dessert option at a lū‘au, or feast, commemorating everything from a Baby’s First birthday to graduations and weddings. Traditional haupia is quite firm, set in shallow pans and then cut into squares. I wanted to create a version that captured the same subtly sweet coconut flavor paired with dark chocolate in a softer, more familiar pudding form. - gingerroot
Serves 4
- 1 can coconut milk – 13.5 ounces (I used and recommend Chaokao brand)
- 1/4 cup half-and-half
- 1 1/2 ounce good quality dark chocolate, between 65-70% cocoa (I used Theo 70% dark chocolate), chopped into uniform pieces
- 1 vanilla bean
- 2 tablespoons cornstarch
- 3 tablespoons plus 2 teaspoon(s) golden brown sugar
- 5 tablespoons half-and-half
- Over low heat, combine coconut milk and half-and-half in a saucepan, making sure to scrape out coconut cream left in the can with a butter knife. Using a sharp knife, split vanilla bean in half lengthwise and scrape seeds into saucepan. Add bean to pan as well. Allow mixture to steam, occasionally stirring.
- Meanwhile, combine cornstarch, brown sugar and remaining 5 T half-and-half in a small bowl. Use a fork to combine mixture, dissolving sugar and cornstarch. Set aside.
- Place chocolate pieces in a heatproof container, like a pyrex measuring cup. Melt chocolate in microwave by heating 10 seconds at a time, stirring after each time. Be careful not to overheat your chocolate. (It took about 50 seconds for my chocolate to melt).
- Once coconut milk mixture is steaming, carefully remove vanilla bean and discard or save for another use. Whisk in cornstarch mixture, scraping bowl with a spatula to get it all. Continue to whisk coconut-cornstarch mixture, slowly and consistently until pudding begins to thicken. This should happen within a few minutes. Scrape melted chocolate into mixture and continue to whisk, until pudding is smooth and thick.
- Ladle warm pudding into cups or small bowls. Use a chopstick to make concentric circles in the surface of the pudding to evenly settle the mixture. Serve warm or chilled. If serving chilled, cover cups with plastic wrap and allow pudding to chill at least two hours before serving. Enjoy!
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Pudding
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
3 days ago TheWimpyVegetarian
Oh my, I'm going to have to make this. Really, really soon. It looks so fantastic!
3 days ago gingerroot
Thanks so much Susan! I'd love to hear what you think if you do.
3 days ago TheWimpyVegetarian
You got it, girlfriend!
9 days ago cheese1227
If I eat this, do I get to have my first birthday again?
3 days ago gingerroot
Ha! Or any other one you'd like to have again. : )
10 days ago aargersi
Abbie is a trusted source on General Cooking.
I want. Yum.
9 days ago gingerroot
Thanks, A! Best part is it's quick. Stir, stir, melt, stir, eat. : )
10 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yum! i need a bowlful of this today.
9 days ago gingerroot
Thanks Liz!! Hope you had a fabulous day yesterday, with market friends and at home with family. I wish I could send you a bowlful. xo
about 2 years ago lapadia
Dark chocolate always catches my eye...thanks for sharing this!
about 2 years ago MaryMaryCulinary
This sounds fantastic! I'm on a real coconut milk kick these days, so I've added this to the list of things to make.
:)
about 2 years ago gingerroot
Thanks MMC! I hope you do try it and let me know what you think.
over 1 year ago MaryMaryCulinary
8 months later and I finally remembered this pudding! I really enjoyed it! I like that there is only a bit of chocolate in it, so that coconut is the dominant flavour. Since it's so easy to make, I'm sure it won't be 8 months before I make it again. :)
over 1 year ago gingerroot
Hi MMC! I'm so glad you enjoyed this. I wanted to coconut to stand out, so I'm glad you appreciated that too. Thanks so much for letting me know!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sounds so yummy!! Cool trick with the chopstick!! I'm going to try that!
about 2 years ago gingerroot
Thanks, mrslarkin! Truth be told, I was trying to make my pudding (which looked sad and glumpy in the cup) pretty like yours!! Btw, I think I could live on your Chocolate Stout pudding (always joked in college that Guinness was like a complete meal, and then to add chocolate?!?) - YUM!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Yummy. I love coconut and chocolate together. I bet the brown sugar adds a nice extra note of flavor, too.
about 2 years ago gingerroot
Thanks, hardlikearmour!
about 2 years ago Midge
This sounds insanely good. I'm not sure I've seen golden brown sugar; is it closer to light or dark brown sugar?
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
It's the light brown version.
about 2 years ago gingerroot
Thanks, Midge! I tried to keep it from being overly sweet, so as to not overwhelm the natural sweetness of the coconut. And yes, hardlikearmour is right, golden brown is light brown sugar. I hope you try it!