Haupia biscuits combine tender baked biscuits with a coconut haupia-style topping for a warm Hawaii local dessert. This version is inspired by the Hawaiian Electric Electric Kitchen recipe and keeps the method simple enough for a weeknight pan dessert.
If you enjoy this style of Pacific cooking, you may also want to try haupia, haupia pie.
Ingredients
- 1 tablespoon butter for the pan
- 12 refrigerated biscuits or homemade biscuit rounds
- 1 can coconut milk, 13.5 ounces
- 3 tablespoons sweetened condensed milk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 350 degrees F and butter a 9-by-13-inch baking dish.
- Arrange the biscuits in a single layer in the prepared dish.
- Simmer coconut milk, condensed milk, sugar, vanilla, and salt in a saucepan over medium heat.
- Whisk cornstarch with water, then stir the slurry into the coconut mixture.
- Cook, whisking constantly, until the haupia mixture thickens enough to coat a spoon.
- Pour the haupia mixture over the biscuits and bake for 25 to 30 minutes, until the biscuits are golden.
- Cool for 10 minutes before serving so the coconut topping settles.
Helpful Tips
- Use full-fat coconut milk for the smoothest haupia topping.
- The biscuits may float as the topping bakes, which is normal.
FAQ
Are haupia biscuits served warm or chilled?
They are best warm or room temperature, while classic haupia is usually chilled until firm.
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Can I use homemade biscuits?
Yes. Any sturdy biscuit dough works as long as the rounds fit in a single layer.
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