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Fruit-Layered Haupia Pudding

Make delicious haupia pudding even better with a garnish of fresh fruit and a bottom layer of smashed raspberries. Easy, refreshing, gluten-and-dairy-free. 
5 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine Hawaiian
Servings 4


  • Saucepan
  • Serving glasses or jars
  • A good, sharp knife


Haupia Pudding:

  • 1 13.5 oz can full-fat Coconut Milk about 1⅔ cup
  • tablespoons Organic Sugar see note, but coconut sugar, maple syrup or honey will also work
  • 2 tablespoons water
  • 2 tablespoons tapioca starch for grain-free, or corn starch
  • ½ teaspoon vanilla extract optional
  • pinch of salt optional
  • fresh chopped fruit of choice
  • mint leaves to garnish

Fruit Topping and Bottom Layer

  • ½ cup raspberries mashed to a jam, for bottoms of glasses
  • 4-5 strawberries hulled and chopped
  • cup raspberries
  • 1-2 mandarin oranges peeled and chopped
  • Other fruit to taste: kiwis blueberries, etc.
  • 3-4 mint leaves plus more for garnish


Raspberry Layer

  • Place the ½ cup of raspberries into a shallow bowl. Mash them coarsely with a fork. Use a spoon to press one-fourth of the mashed berries into the bottom and partway up one side of each of four, 4-ounce serving glasses.

Haupia Pudding

  • Place coconut milk and sweetener into a medium saucepan. Mix together 2 tablespoons of water with 2 tablespoons of tapioca or cornstarch and add that to the saucepan. Add the optional vanilla and salt to the saucepan and stir to combine.
  • Bring to a simmer over medium heat, stirring constantly until the mixture begins to thicken. When ready, it should be the consistency of a thick gravy (thick but pourable).
  • Let the pudding cool for about 5 minutes.
  • Then, pour the pudding slowly into your berry-coated serving glasses.
  • Cover and refrigerate for a few hours until chilled.

Fruit Topping

  • Combine chopped fruit in a medium bowl and stir to combine. Do this just before serving so that the berries don’t get mushy.
  • To serve, top pudding with several spoonfuls of mixed fruit, and garnish with mint leaves.


Maple syrup or honey can be used as sweeteners, but the pudding will become a slight tan color compared to what you'll get with organic sugar. Coconut sugar will make the pudding a little more tan than that.
This recipe has about half the sugar of a typical batch of haupia. If you have very tart fruit, you might increase the amount. 
The amount of thickener added is about half the amount in a regular batch of firm haupia that is designed to be sliced for serving. The reduced thickener gives a more pudding-like consistency to this recipe. 
Thanks for the inspiration from this recipe for the soft haupia pudding with fruit topping, and this one for the smashed raspberry bottom layer. 
Keyword Hawaiian Dessert, Coconut Milk Dessert, Fruited Dessert, Low Added, Low-Added Sugar Dessert,
Tried this recipe?Let us know how it was!