Hi Eleanor, once the haupia has lumps, it’s hard to get rid of. The way to avoid lumps is to be continuously stirring the mixture while you slowly drizzle in the cornstarch. If you do end up with lumps, you can try to strain them out as you pour into your pan.

Oh no! I found that I have varying levels of how thickly it sets depending on different brands of coconut milk (some have added ingredients to keep the coconut milk from separating and those thicken much more than other brands I’ve tried). The only other thing I can think of is either not getting the temperature high enough or having it be too high – cornstarch needs a certain temperature to thicken but if you boil it, it’ll break down. If you try the recipe again and feel like it may just be your brand of coconut milk, you can add another tablespoon of cornstarch. But thanks for the feedback! I’ve been playing around with making haupia many many times over the past few weeks trying to get the best combination of smooth texture and solid blocks, so I may test again and add some tweaks to the recipe. Let me know if you find out what happened to your batch!

For some reason the recipe didn’t set :’-( it still turned into an amazing pudding I used with French toast the next day. But would love to know what to do or be careful of to get it to set nice

This is my go-to haupia recipe. It’s so good! I use the haupia for adzuki paste and haupia taiyaki, crepe filling with fruit, and on top of pumpkin pie. Thank you for sharing this delicious recipe!