Hawaiian dessert Archives

Haupia coconut pie is a dessert that is gluten free, dairy free, egg free, and soy free. I based it on a favorite Hawaiian dessert haupia, made with coconut milk or cream. It has a pudding-like texture without using dairy or eggs.

For haupia coconut pie, you will need 1 8-inch pie pan, food processor or immersion blender with chopper cup, spatula or wooden spoon, whisk, saucepan, small mixing bowl.

Pie crust

Place walnuts, pitted dates, cinnamon, and sea salt in food chopper cup and pulse until very fine.

Pour into pie pan and press into a crust across the bottom and sides.

Filling haupia coconut pie

Open the can of coconut cream. Use a knife to gently push aside the cream and make a hole to the bottom. Pour ¼ cup of the milk from the bottom into a measuring cup.

Add ½ cup water. (Variation: Add ¼ cup water and ¼ cup juice, such as key lime or passion fruit.)

Add arrowroot to the liquid and whisk until smooth. Set aside.

Add the remaining contents of the coconut cream pan to the saucepan. Add the sugar.

Stir together. Heat the saucepan on medium high, stirring regularly to keep it smooth.

When it starts to bubble, slowly add the arrowroot mixture to the pan while stirring.

Reduce the heat to medium low and continue stirring. The mixture should begin to thicken and stick to the spoon. It will take 5 to 10 minutes to get to a pudding-style consistency.

Pour the mixture into the piecrust. Refrigerate for 2 hours or longer. Garnish haupia coconut pie with toasted coconut, almonds, or lime zest.

Haupia coconut pie with walnut and date crust is a sweet treat with Hawaiian roots. Dairy free, gluten free, egg free, and soy free. You can flavor with fruit juice.