Hawaiian Coconut Pudding Squares

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A classic Hawaiian dessert with roots in ancient Polynesia, this silky coconut pudding is thickened with cornstarch and chilled until firm enough to slice into clean squares. Traditionally served at luaus alongside kalua pig and poi, it carries a delicate coconut flavor balanced by gentle sweetness. The finished squares wobble like a soft panna cotta and melt on the tongue.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 13 gFat
• 11 gSaturated Fat
• 27 gCarbs
• 2 gFiber
• 17 gSugar
• 1 gProtein
• 95 mgSodium
• 240 mgPotassium
• 22 mgCalcium
• 2.8 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the pudding

• 2 cups full-fat canned coconut milk (about 16 oz)
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 cup cold water
• 1/4 teaspoon fine sea salt
• 1 tablespoon unsalted butter, optional for sheen

For serving (optional)

• Toasted shredded coconut, for garnish
• Diced fresh mango or pineapple

Directions

1. Lightly grease an 8×8-inch square pan with a thin film of coconut oil, or line it with parchment paper leaving overhang on two sides for easy lifting.
2. In a small bowl, whisk the cornstarch with the cold water until completely smooth with no visible lumps; set the slurry aside.
3. In a heavy-bottomed saucepan, combine the coconut milk, sugar, and salt. Whisk gently over medium heat until the sugar dissolves and the mixture steams but does not boil, about 3 to 4 minutes.
4. Pour the cornstarch slurry into the warm coconut milk in a slow, steady stream, whisking constantly to prevent lumps from forming.
5. Continue cooking, whisking continuously, until the mixture thickens dramatically and a few bubbles break the surface, about 4 to 6 minutes; it should coat the back of a spoon and hold a clean line when you swipe a finger across.
6. Off the heat, stir in the butter for a glossy finish, then immediately pour the hot pudding into the prepared pan and smooth the top with a silicone spatula.
7. Let the pudding cool at room temperature for 15 minutes, then press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely firm and thoroughly chilled.
8. To serve, cut the chilled pudding into 1.5-inch squares using a thin-bladed knife dipped in hot water and wiped dry between cuts; lift the squares with a small offset spatula.
9. Arrange the squares on a platter, garnish with toasted coconut and diced tropical fruit if desired, and serve cold.

Cook’s Notes

• Use full-fat canned coconut milk rather than the light or refrigerated beverage variety, or the pudding will not set firmly enough to slice cleanly.
• Whisk the cornstarch into cold water before adding it to the warm coconut milk to avoid lumps; arrowroot powder can be substituted 1:1 for a slightly glossier, more traditional texture.
• Press plastic wrap directly onto the surface of the warm pudding before chilling to prevent a rubbery skin from forming on top.
• For a popular layered luau dessert, pour half the pudding into the pan, chill until firm, then top with a thin chocolate-coconut ganache layer before adding the remaining pudding and chilling again.
• Cut squares with a thin-bladed knife dipped in hot water and wiped clean between cuts for sharp, restaurant-style edges.

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