Haupia Pie: a Slice of Paradise

Haupia pie makes a persuasive argument for keeping coconut milk in the cupboard. Beneath its whipped cream sits cool coconut pudding, often partnered with chocolate and supported by crisp pastry. It tastes like something you should eat within sight of the Pacific. However, a rainy British kitchen works perfectly well, provided nobody mentions the washing-up.

The story begins with haupia itself, a traditional Hawaiian coconut pudding served at feasts and family celebrations. Historically, cooks thickened coconut milk with starch from pia, or Polynesian arrowroot. Today, cornflour usually handles that job. Unlike a soft custard, plain haupia often sets firmly enough to cut into squares. Consequently, it makes an excellent pie filling without needing eggs or gelatine.

The pastry version belongs to a more recent chapter of Hawaiian food culture. It brings a traditional coconut sweet together with the American fondness for cream pies. In particular, Ted’s Bakery on O‘ahu’s North Shore helped make chocolate haupia pie famous. Ted Nakamura opened the bakery in 1987, initially selling doughnuts, cornbread and pastries. Later, its cream pies reached shops around the island.

Chocolate is probably the best-known partner, but it hardly owns the coconut. Another much-loved variation combines haupia with Okinawan purple sweet potato, sometimes over a macadamia shortbread base. Meanwhile, plain coconut versions let the haupia speak for itself. Home bakers also play with mango, pineapple and toasted coconut. These are variations on the idea, rather than one fixed island-wide formula.

What makes the pie special is its contrast of textures. The shell should crumble gently, while the filling holds its shape before yielding on the tongue. Meanwhile, chocolate adds depth without silencing the coconut. Whipped cream brings a softer finish, although a towering mound can turn an elegant slice into a structural engineering exercise. A modest layer does the job beautifully.

For drinks, try unsweetened coffee, whose bitterness balances the filling’s sweetness. Alternatively, black tea makes a surprisingly comfortable companion, especially with the chocolate version. Cold sparkling water with lime keeps things refreshing. As for the rest of the meal, serve your pie after grilled fish, ginger chicken or a crunchy cabbage salad. Fresh pineapple alongside adds a welcome sharp edge.

Nutritionally, this remains dessert, despite coconut’s excellent public relations department. Coconut milk, pastry and cream make it rich, while chocolate and added sugar increase the sweetness. Nevertheless, a small slice can fit comfortably into a varied diet. The filling below contains no eggs, but the finished pie contains dairy and wheat. For guests avoiding these, every component needs suitable substitutions.

Haupia Pie Recipe

This chocolate haupia pie serves eight. Allow roughly 45 minutes for preparation and baking, plus cooling and at least six hours of chilling. Ideally, make it the day before serving. Use a deep 23cm pie tin, around 4cm deep, to accommodate the filling.

For the shell, you need 300g ready-made shortcrust pastry. For the filling, gather 400ml full-fat tinned coconut milk, 200ml whole milk, 100ml water, 100g caster sugar and 55g cornflour. You also need 100g dark chocolate, finely chopped, and a pinch of salt. For the topping, use 200ml double cream, 15g icing sugar and half a teaspoon of vanilla extract.

First, heat the oven to 190°C, or 170°C fan. Roll out the pastry, line the tin and chill for 20 minutes. Line with baking parchment and baking beans, then bake for 15 minutes. Afterwards, remove the weights and parchment, and bake for another 10–15 minutes until golden. Leave to cool completely.

Meanwhile, whisk the cornflour with the water until smooth. Heat the coconut milk, whole milk, sugar and salt in a saucepan until steaming. Stir the slurry again, then whisk it into the pan. Bring to a gentle bubbling simmer, whisking constantly, and cook for two minutes until thick and glossy.

Next, divide the hot pudding equally between two bowls. Stir the chocolate into one portion until melted, then spread it inside the cooled shell. Carefully spoon the plain coconut pudding over it and smooth gently. Cool briefly, then refrigerate within two hours and chill for at least six hours.

Finally, whip the cream, icing sugar and vanilla until they hold soft peaks. Spread over the cold pie and slice with a warm, dry knife. Keep leftovers covered in the fridge and eat within two days. Paradise, it turns out, benefits from sensible refrigeration.