These little treats are a common Hawaiian sweet. You either love it, or not. Haupia is a kind of coconut flan, that I baked into a tart, covered by the smoothest chocolate top.
Consistency wise, you get a smooth sensation. It’s not really a pudding and not really a Jell-o. It’s kinda a mix of the two. The packet refers to it as Coconut Flan.
If you have visited Hawaii and attended a Luau, this is the white square dessert at the end of the buffet table.
For the tart base, I used coconut cookies. If you can’t find coconut cookies, some graham crackers would work out great as well. Grind the cookies in a food processor and add melted butter. Combine and press into tart pans.
Tips on serving
Make and serve these on the same day. The crust got a bit soggy the next day and does not remove from the tart bottom too easily.
Haupia Tarts (Hawaiian Coconut Dessert)
Step by Step
- Pulse Cookies in a Food Processor. Add the melted butter and create a crumble. Press the crumble into 4 mini tart pans. Place in fridge while making filling. There may be a little left over.
- Boil water and add Haupia mix. Stir until mixture coats the back of a wooden spoon and a defined line is left behind.
- Add 3 Tablespoons of haupia to tarts. I had a little left over, but did not want to overfill tart tins.
- Place in fridge for an hour to firm up.
- Add whole and/or slivered almonds to the top of the Haupia.
- Heat Cream in microwave and pour over chopped Chocolate. Stir until melted chocolate is smooth and glossy. Add additional heated cream to get the consistency desired.
- Pour ganache over the tarts and fill the tins, covering the almonds.
- Top with Shredded Coconut if desired and place in fridge for 3 hours for chocolate to firm up.
Equipment
Nutrition
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