Heavenly Hawaiian Vegan Haupia Pudding with Coconut-Macadamia Crust

Allergens

Tree nuts (macadamia nuts)

Ingredients

• 1 cup haupia (coconut pudding) mix
• 2 cups coconut milk
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• For the crust: 1 cup shredded coconut 1 cup macadamia nuts, chopped 2 tbsp coconut oil, melted 2 tbsp sugar

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine haupia mix, coconut milk, sugar, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and let cool for 5 minutes.
3. In a food processor or blender, pulse macadamia nuts until they resemble coarse breadcrumbs. Add shredded coconut and blend again until well combined.
4. Transfer the nut mixture to a medium bowl and stir in the melted coconut oil and sugar. Press the mixture into the bottom of an 8 inch square baking dish, creating an even layer.
5. Pour the cooled haupia mixture over the crust and smooth the top with a spatula.
6. Bake for 20 25 minutes, or until the edges are set but the center still jiggles slightly. Remove from oven and let cool completely before refrigerating for at least 4 hours, or overnight, to ensure the haupia sets properly.

Chef’s Insight

The combination of creamy haupia pudding and crunchy macadamia-coconut crust creates a harmonious balance of textures and flavors that is both indulgent and satisfying.

Notes

Feel free to add a drizzle of plant-based caramel sauce or a scoop of vegan vanilla ice cream for an extra indulgence.