To be honest the first time I tried this in Hawaii I wasn’t overly impressed. It isn’t nearly as sweet as what most people consider a dessert, it isn’t savory, and it doesn’t really have that strong of a flavor. It is however quite refreshing and versatile. After I realized that it didn’t taste like I expected, I learned to appreciate it for its own qualities.
This slightly sweet, coconut treat congeals well enough to be poured into shapes and molded or if you prefer a traditional presentation it can be easily cut into cubes and served on ti leaves. Some recipes recommend adding a little grated coconut- if you decide to do that I recommend that you toast it first (see how to toast coconut ). Haupia is really delicious poured into a prepared crust, topped with fresh fruit, or used as a lighter alternative to the high-fat options that normally frost a cake. With hot weather around the corner this recipe would also be delicious to make and freeze for a simple popsicle flavor!
I enjoy using silicone ice cube trays in Hawaiian shapes for fun, individual, servings. Use a small ice cream scoop to pour the desired amount into the mold then smooth the top with a spatula then refrigerate.
To use as frosting, spread on baked and cooled cake immeadiatly after the haupia thickens (before it fully sets) then refrigerate until ready to serve.