Dark Chocolate Haupia Pudding

February 22, 2011


Author Notes: Haupia is Hawaiian coconut pudding, usually served as a dessert option at a l?‘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

Ingredients

  • 1 can coconut milk – 13.5 ounces (I used and recommend Chaokao brand)
  • 1/4 cup half-and-half
  • 1 1/2 ounces 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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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!

More Great Recipes:
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Reviews (24) Questions (0)

24 Reviews

vvvanessa May 30, 2013
I just poured my batch of your haupia into a graham cracker pie crust to take to work tomorrow. It will be a miracle if I'm not parked in front of the fridge in the middle of the night with spoon. This is really delicious! I had to make one small tweak to make it non-dairy; in place of the half and half I used coconut cream, which worked just fine (I reserved a little of the regular coconut milk to make the starch-sugar slurry). And I might have "accidentally" used a little extra chocolate, mainly because I'm flush with it at the moment. Thanks for the recipe, gingerroot!
 
vvvanessa May 31, 2013
P.S. The pie got me a marriage proposal, it went over so well. It was a pretend marriage proposal, but still.
 
Author Comment
gingerroot May 31, 2013
Hooray! So happy you tried it and enjoyed it. Love your coconut cream substitution. Grinning that it elicited a pretend marriage proposal!!
 
Oh my, I'm going to have to make this. Really, really soon. It looks so fantastic!
 
Author Comment
gingerroot May 20, 2013
Thanks so much Susan! I'd love to hear what you think if you do.
 
You got it, girlfriend!
 
cheese1227 May 14, 2013
If I eat this, do I get to have my first birthday again?
 
Author Comment
gingerroot May 20, 2013
Ha! Or any other one you'd like to have again. : )
 
aargersi May 13, 2013
I want. Yum.
 
Author Comment
gingerroot May 14, 2013
Thanks, A! Best part is it's quick. Stir, stir, melt, stir, eat. : )
 
mrslarkin May 13, 2013
yum! i need a bowlful of this today.
 
Author Comment
gingerroot May 14, 2013
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
 
lapadia February 25, 2011
Dark chocolate always catches my eye...thanks for sharing this!
 
MaryMaryCulinary February 22, 2011
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.<br />:)
 
Author Comment
gingerroot February 22, 2011
Thanks MMC! I hope you do try it and let me know what you think.
 
MaryMaryCulinary November 3, 2011
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. :)
 
Author Comment
gingerroot November 4, 2011
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!
 
mrslarkin February 22, 2011
Sounds so yummy!! Cool trick with the chopstick!! I'm going to try that!
 
Author Comment
gingerroot February 22, 2011
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!
 
hardlikearmour February 22, 2011
Yummy. I love coconut and chocolate together. I bet the brown sugar adds a nice extra note of flavor, too.
 
Author Comment
gingerroot February 22, 2011
Thanks, hardlikearmour!
 
Midge February 22, 2011
This sounds insanely good. I'm not sure I've seen golden brown sugar; is it closer to light or dark brown sugar?
 
hardlikearmour February 22, 2011
It's the light brown version.
 
Author Comment
gingerroot February 22, 2011
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!