Puddings
Hawaiian Coconut Pudding
Haupia
Hawaii, United States
A firm coconut pudding thickened with arrowroot or cornstarch, traditionally cut into chilled squares and served at Hawaiian and wider Polynesian gatherings.
Original eatfuls sticker artwork
What it is
A closer look at Hawaiian Coconut Pudding.
A firm coconut pudding thickened with arrowroot or cornstarch, traditionally cut into chilled squares and served at Hawaiian and wider Polynesian gatherings.
What to look for
Know it when you find it.
Good haupia is smooth, cool, and softly set rather than gelatinous, with concentrated coconut flavour and no dairy or egg custard richness.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hawaiian Coconut Pudding.
Names around the table
One food, more than one name.
Keep exploring
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Kerala, India
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Sweden
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Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
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Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.