Step 1

Grease an 8x8-inch baking dish and line it with parchment paper.

Step 2

Combine the cornstarch and water in a small bowl to create a slurry. Whisk until the cornstarch is completely dissolved. Set aside.

Step 3

In a medium saucepan over medium heat, combine the coconut milk, sugar, and vanilla extract. Whisk constantly until it just starts to simmer.

Step 4

Reduce the heat to low and slowly whisk in the cornstarch slurry. Continue to whisk until the pudding is thick, about 10-15 minutes. It’s ready when the mixture starts to pull away from the sides of the pan.

Step 5

Pour the thickened haupia into the lined pan. Use an offset spatula to smooth the top. If desired, top with toasted coconut, chopped nuts, mini chocolate chips, or pineapple tidbits (drained and patted dry).

Step 6

Let the haupia cool at room temperature for 15 minutes, then refrigerate for 1-2 hours until completely set.

Step 7

Once it’s set, cut the haupia into 2-inch squares. Serve chilled, and enjoy!