Haupia (Hawaiian Coconut Pudding) w/ Orchids

Sarah MickeyAll Recipes, Coconut Recipes, Custard, Pudding & Panna Cotta Recipes, Edible Flower Recipes, Fruit Dessert Recipes Leave a Comment

Haupia (Hawaiian Coconut Pudding) w/ Orchids

Makes 6-8 Servings
Moscato d’Asti

A trip to Hawaii on a plate.

Luxuriously creamy & coconutty, this pudding ends with an intensely fresh, relaxing cucumber-esque flavor of micro orchids. The flowers are far more than a garnish, they’re a bona-fide ingredient; making a good dessert an extraordinary dessert.

It’s the perfect finishing touch for a meal served on a hot summer’s day, but delicious any day!

  • 5 tbsp Corn Starch
  • 1/4 cup Coconut Sugar
  • 1/8 tsp Salt
  • 2 cups Coconut Milk
  • 1 tsp Tahitian Vanilla Extract (could substitute Bourbon Vanilla Extract)
  • Garnish: Edible Micro Orchids & Unsweetened Coconut Flakes



Toast the coconut flakes in a dry pan over medium low heat, stirring frequently, until lightly browned and aromatic.


Whisk the cornstarch into a half cup of the coconut milk until smooth.


Put the rest of the coconut milk in a saucepan with the sugar, salt, and vanilla extract. Cook over medium-high heat for a minute or two, stirring constantly, until the sugar and salt dissolve.


Whisk in the cornstarch mixture and continue to simmer, stirring, until the coconut milk thickens enough to coat the back of a spoon (approx. 5 minutes).


Pour the custard into a baking dish. Refrigerate the pudding until chilled and your desired texture (less time produce a soft pudding, refrigerating for 3-4 hours should result in a gelled, slice-able consistency).


Dollop the pudding into bowls or cut it into squares (depending on how far you’ve let it gel).


Garnish with the orchids and toasted coconut. Serve.

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