Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries.
This Solomon Islander dish combines chopped orange-fleshed gourds with coconut milk, lime juice, curry powder, and spices such as garlic, ginger, and onions in the creation of a hearty soup. In case someone might get confused, they have put almost all of the ingredients in the name of the dish. Quick and easy to prepare, this healthy soup is best when garnished with chopped coriander or basil leaves.
This curry variety is made with the mild and firm flesh of unripe green papayas that are abundant in the Solomon Islands. The papayas are combined with coconut milk, curry powder, onions, and garlic, then simmered until the papaya cubes are tender. It is recommended to serve the dish hot over white rice.
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