Classic Coconut Haupia Squares (Printable Version)
Creamy coconut filling atop a sweet graham cracker crust creates a classic Hawaiian dessert.
# Ingredients Required:
→ Crust
01 -
120 g graham cracker crumbs
02 -
60 g melted butter
→ Filling
03 -
400 ml coconut milk (full fat recommended)
04 -
120 ml water
05 -
50 g granulated sugar
06 -
30 g cornstarch
07 -
1.25 ml salt
08 -
2.5 ml vanilla extract
# Guide to Cooking:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs and melted butter in a bowl until evenly mixed. Press firmly into the base of a baking dish measuring 20×20 cm.
02 -
Bake the crust for 10 minutes until lightly golden. Remove from oven and allow to cool completely.
03 -
In a medium saucepan, whisk together coconut milk, water, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil.
04 -
Remove the saucepan from heat and stir in vanilla extract thoroughly.
05 -
Pour the thickened coconut mixture evenly over the cooled crust. Refrigerate for at least 4 hours until fully set.
06 -
Cut into 16 squares and serve chilled.
# Extra Suggestions:
01 -
Use full-fat coconut milk for a richer, creamier texture.
02 -
Ensure the crust is cooled before adding the filling to avoid sogginess.
03 -
Allow sufficient refrigeration time to achieve a firm set.