Haupia (Coconut Jell-O)
July 12: Eat Your Jell-O Day
Hawaiian keiki (kids) and keiki-at-heart love the cool and creamy blocks of a coconut-flavored gelatin known as haupia. Islander grew up eating Hawaii’s version of coconut Jell-O as a simple dessert at get-togethers with ‘ohana and friends. It is so popular that haupia is served even at the largest luaus so tourists can taste these tropical treats, too. With the summer season underway, have some Hawaiian haupia on “Eat Your Jell-O Day!”
Recipe
(Adapted from The Honolulu Star-Bulletin)
Ingredients
- 1 can (13.5 ounces) coconut milk
- 3/4 cup sugar
- 3 envelopes unflavored gelatin
- 1/2 cup water
- 1 cup milk
Directions
In a sauce pan, mix together the coconut milk and sugar over low heat. In a measuring cup, add the gelatin with water and dissolve for one minute. Stir the gelatin mixture into the sweetened coconut milk. Add milk and mix well.
Pour the hot, white liquid into an ungreased 8-inch square pan. Let cool to room temperature. Cover with a plastic wrap and refrigerate until firm. Cut into squares and serve.
Notes
- The traditional haupia recipe is simpler with fewer ingredients. We used the above recipe because it is a sturdier version to transport to a kanikapila or luau. The former recipe uses cornstarch as a thickening agent, whereas the latter uses unflavored gelatin to firm up the dessert. To make traditional haupia, check out our recipe post for Mini Haupia Pies (eliminate the pie crust and whipped cream topping).
- Prepare this easy dessert ahead of time but be patient as the gelatin solidifies.
HI COOKERY 
March 31, 2012 at 3:07 pm
My Husband and I had these in Hawaii and fell in love with them. I’m so glad to find the recipe and now make them at home.
March 31, 2012 at 8:02 pm
Mahalo for visiting our blog and letting us know that your haupia turned out well. Aloha!
May 31, 2012 at 11:17 am
YUM! And soooooo simple to make. Thank you!
June 24, 2012 at 2:12 pm
I fell in love with coconut jello at a buffet. For weeks I have been trying to make it. I used a Chinese packaged coconut jello mix, and it was a watery type of jello-not what I was looking for. I just made this and I can tell already it is the creamy one I have been searching for! Thank you so much. I love this recipe!!!!
June 4, 2013 at 8:00 pm
I searched for a coconut jello recipe because I have an idea about a red, white and blue molded jello. Would the consistency of this jello lend itself well to being layered with other flavored jellos?
June 6, 2013 at 1:28 am
We haven’t tried layering our haupia before. But your red, white and blue molded jello sounds like a great idea. Please let us know how yours turns out. Would be great for some patriotic holidays.
September 19, 2013 at 4:52 pm
Aloha, Kathy! I haven’t tried to make haupia without milk (I use lactose-free). I use this recipe because the gelatin helps it set up. There are other haupia recipes that I’ve used before with the bare basic ingredients: coconut milk, sugar and cornstarch (to thicken up the liquid).
You could try combining 1/4 cup sugar (or sweetener of your choice) with the cornstarch and 1/4 cup of coconut milk to make a smooth paste. Then add it to the rest of the coconut milk in a saucepan and simmer till thickened (about 5 minutes). Pour the hot, white liquid into an ungreased 8-inch square pan. Let cool to room temperature. Cover with a plastic wrap and refrigerate until firm. Cut into squares and serve.
Hope this helps. Good luck!
September 19, 2013 at 9:27 pm
Thank you for getting back to me. I just went ahead and followed the listed recipe to a “t” using xylitol as the only change. I figured that it was sort of low carb, even with the milk. It was so yummy! You have a great recipe! Thank you again for sharing it with all of us!
January 21, 2017 at 7:15 am
So easy and so delicious! Thanks for sharing this recipe!
April 22, 2017 at 7:23 pm
Thank you for this recipe . I’m looking forward to making a stained glass jello and using this recipe for the white coconut flavor.
April 23, 2017 at 6:46 pm
Hi, Becki. You’re welcome. We tried a similar broken glass/stained glass jello for the 4th of July: https://hicookery.com/2014/07/04/patriotic-broken-glass-jell-o/
It’s very versatile and you can change the jello colors for different occasions. Best wishes!
July 1, 2017 at 5:50 pm
Yes I have tried a Tropical version of Stained glass Jello with Mango & Pineapple Jello’s and this Haupia recipe. It was delicious . Again Thank you
November 12, 2017 at 9:03 am
How much does an envelope of gelatin weigh? Or how many sheets of gelatin do I use? Thanks from Australia
November 13, 2017 at 7:13 pm
Hello! We used Knox brand gelatin envelopes. The box in which the envelopes come equals 1 ounce (so 3 envelopes in our haupia recipe equal a total of 3/4 ounces). I have not used gelatin sheets before but hopefully these measurements help. Best wishes. Aloha!
March 30, 2018 at 1:06 am
Is this creamy and solid-looking all the way through? Or is it a layer of creaminess on top?
April 13, 2018 at 3:29 pm
Sorry for the late reply. Been out of the country. Haupia is solid all the way through, like coconut flavored gelatin but creamy texture. Our recipe has gelatin in it to help solidify better. Traditional Hawaiian methods can make this melt or not set up more solid. Hope this helps. Good luck and mahalo (thanks) for visiting our blog.
August 13, 2018 at 1:16 am
Having a luau at our church and I was asked to make this. Love the gelatin idea rather than the cornstarch. Will be serving on a round of pineapple topped with toasted coconut shavings.
August 20, 2018 at 4:48 pm
Glad you like this haupia version. Gelatin holds up better than the cornstarch one when haupia sits out on the table for a while and you don’t get that kind of gritty taste. Mahalo for visiting our blog!
June 10, 2019 at 8:49 pm
Can you make it without any sugar?
June 15, 2019 at 8:19 pm
Aloha! It would be bland without any sugar. But you can try reducing the amount of sugar for the recipe according to your taste preferences. Good luck–and mahalo for visiting our blog.