CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

sugar
flour
macadamia nuts
butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.

Press the crust into a parchment paper-lined 9×13-inch pan.
Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.

Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Chill Time 4

Total Time 5

Course Dessert

Servings servings

Ingredients

Crust

½ cup granulated sugar
1¾ cups flour
1 cup finely chopped macadamia nuts
¾ cup butter, melted

Haupia

¾ cup + 3 tablespoons cornstarch
⅔ cup water
3 cups milk
2 - 14 ounce cans coconut milk, full fat
¼ tsp salt
2 cups sugar
1 tablespoon coconut extract
8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Crust

Preheat the oven to 350°F.
Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
Add the crust to the prepared pan and press into the bottom of the pan.
Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
Allow the crust to cool while you prepare the haupia.

Haupia

Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
Combine the cornstarch and water, stirring until smooth. Set aside.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

One 9-inch pie crust
cornstarch
water
milk
coconut milk, full-fat
salt
sugar
coconut extract
semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
While the pie crust is cooling, begin making the haupia pie filling
Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

4.95 from 19 votes

Print Recipe Pin Recipe

Prep Time 30

Chill Time 4

Course Dessert

Servings servings

Ingredients

1 9-inch pie crust, frozen or homemade

Haupia

6 tablespoons cornstarch
⅓ cup water
1½ cup milk
1 14-ounce can coconut milk, full fat
⅛ tsp salt
1 cup sugar
2 teaspoons coconut extract
4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
**For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

PUMPKIN HAUPIA PIE

A winning twist on a classic! This recipe turns a delicious, classic pumpkin pie into a whole new experience with the smooth, delicate flavor of coconut haupia. This just might become your new favorite pie!

I absolutely love pumpkin pie! Well, actually, anything made with pumpkin gets me excited! One of the reasons fall is my favorite season is that it is completely acceptable to be obsessed with pumpkin for a few months. When I say obsessed, I mean pumpkin pancakes, pumpkin donuts, pumpkin coffee cake, pumpkin rolls, pies, cookies, bread, and the list goes on and on. Thank goodness my family shares in my love of pumpkin! And pumpkin haupia pie tops the list of favorites in our house!

Pumpkin haupia pie takes a classic recipe – which on its own is amazing! – and makes it delicious in its own unique way. What is Haupia? Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining pumpkin pie with haupia is a winning combination as the pumpkin and coconut from the haupia complement each other perfectly.

For this Recipe:

You will need a 9-inch deep-dish pie crust. You can make your own or buy a pre-made, frozen crust. I like to make my own, but I will buy a pre-made crust from time to time to save time. The best reason for making your own pie crust is there are fewer ingredients than in a store-bought crust. When you make your own, you don’t need all the preservatives and stabilizers that go into a store-bought crust. A homemade pie crust only has 4 ingredients: flour, salt, butter, and shortening. With some practice, you’ll be making your own pie crust with ease. I am putting together a post on making a homemade pie crust, so stay tuned!

Start by preheating your oven to 425°F. If you bought a premade pie crust, allow it to sit at room temperature for 15 minutes. Meanwhile, mix your pumpkin pie ingredients. This is half of the normal pumpkin mixture you would make for a full pumpkin pie.
In a small bowl, combine the brown sugar, cinnamon, salt, ginger, and cloves.
In a medium bowl, beat the eggs and then stir in the pumpkin. Add the sugar mixture to the pumpkin. Then slowly stir in the evaporated milk. Mix well. Pour everything into the prepared pie crust.
I always use either a pie crust shield or aluminum foil to protect the pie crust’s edge and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie, and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.
Bake the pie for 8 minutes at 425°F, then turn down the oven and bake at 350°F for 20 to 30 minutes. Always check to see if the pumpkin is cooked all the way through by inserting a knife into the center of the pie. If the knife comes out clean, you know the pie is done. If some of the pie filling clings to the knife, bake for an additional 5 minutes and check again. Repeat until done.
Allow the pie to completely cool on a wire rack before making the haupia. Typically it takes about 1 1/2 hours to cool to room temperature.

For the Haupia:

In a small bowl, mix the cornstarch and milk. Mix until the cornstarch is completely dissolved in the milk with no remaining lumps.
In a medium saucepan, over medium heat, add the coconut milk and sugar, and bring to a simmer – but do not boil (it should just start to bubble). Remove from heat, and whisk in the cornstarch mixture. Lower the heat to medium-low, and place the haupia back on the heat. Continually whisk for 10 to 15 minutes until the haupia thickens to a yogurt-like consistency. If it is not thickening up enough, turn the heat up slightly. Even if it reaches the desired thickness, you must cook for 10 to 15 minutes.
Remove the haupia from the heat, stir in the vanilla, continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie; it also prevents lumps from forming. Finally, pour the haupia onto the pumpkin pie. Smooth out the top and refrigerate until the haupia is completely set about 3-4 hours.

Haupia not setting?

The number one reason haupia does not set is that you did not cook it long enough. Once you’ve added the cornstarch mixture, you should be cooking your haupia for 10 to 15 minutes, stirring constantly – even if it reaches the desired thickness. Cooking for this length of time is critical in getting haupia to set.
If you have not fully dissolved the cornstarch in the milk, you may end up with lumps of cornstarch, resulting in lumpy haupia. Make sure that when you mix the cornstarch with milk, that the cornstarch is completely dissolved, and there are no lumps.
To ensure a smooth haupia without lumps, be sure to use a whisk. A whisk works to smooth out the haupia and prevents lumps from forming while cooking.

Serve with whipped cream and chopped toasted pecans.

Pumpkin Haupia Pie

4.55 from 11 votes

Print Recipe Pin Recipe

Course Dessert

Servings servings

Ingredients

1 9-inch deep dish pie crust, frozen or homemade

Pumpkin Pie Filling

½ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
2 eggs
1 ¼ cup 100% pure pumpkin
¾ cup evaporated milk

Haupia:

5 tablespoons cornstarch
½ cup milk
1 can coconut milk, full fat
¼ cup + 2 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Optional Toppings:

whipped cream
toasted, chopped pecans

Instructions

If using a frozen pre-made pie crust, allow it to sit at room temperature for 15 minutes.
Preheat oven to 425°F.

Pumpkin Layer:

In a small bowl, mix brown sugar, cinnamon, salt, ginger, and cloves.
Beat eggs in a medium bowl, then stir in 1 ¼ cup pumpkin and sugar mixture.
Slowly stir in ¾ cup evaporated milk. Pour into the prepared pie shell.
Cover the edges of your pie crust with either aluminum foil or a pie crust shield. (See notes)
Bake for 8 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for 30-40 minutes. Check if the pie is done by sticking a knife into the center of the pie. If the knife comes out clean, the pie is done. If the pumpkin filling clings to the knife, bake for an additional 5 to 10 minutes and check again, repeating until pie is done.
Cool on a wire rack for about 1½ hours.

Haupia Layer:

After the pie has cooled for 1½ hours, begin making the haupia.
In a small bowl, mix the cornstarch and milk. Make sure the cornstarch is completely dissolved in the milk, set aside.
In a medium saucepan, add coconut milk and sugar. Heat over medium heat, stirring frequently, bringing almost to a boil (you should just start to see bubbles).
Remove from heat and whisk in the cornstarch mixture. Return to the stove and turn down the heat to medium-low. Continually whisk for 10-15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook for the full 10 to 15 minutes!
Remove from the heat and stir in 1 teaspoon vanilla. Continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie and prevents lumps from forming.
Pour the haupia mixture onto the pumpkin pie, and smooth out the top.
Refrigerate for 3-4 hours to allow the haupia to completely set.
Serve with whipped cream and chopped toasted pecans.

Notes

I always use either a pie crust shield or aluminum foil to protect the edge of the pie crust and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.

Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!