Hey there travel enthusiasts and welcome to my post where will cover my 12 best Hawaiian recipes to share a cocktail with this year. If you’re a fan of Hawaiian cuisine, you know that there’s nothing quite like the flavors of the islands.

Best Hawaiian Recipes - header

From fresh seafood to tropical fruits, the food in Hawaii is a unique blend of cultures and ingredients that you won’t find anywhere else. Whether you’re planning a trip to Hawaii or just looking to bring a taste of the islands into your home, this guide will introduce you to some of the best Hawaiian recipes and food.

Understanding Hawaiian Cuisine

When you think of Hawaiian cuisine, you might picture a traditional luau with a whole roast pig and poi, a starchy dish made from taro root. However, Hawaiian cuisine is much more diverse and complex than that.

Hawaii, also known as the Aloha State, is a melting pot of different cultures including Polynesian, Japanese, Chinese, Filipino and Portuguese and the fusion of these cultures has created a unique cuisine that is both delicious and diverse.

Some examples of local food include plate lunches, which typically consist of two scoops of rice, macaroni salad and a protein such as chicken katsu or kalua pig. Another popular local dish is poke, a raw fish salad that is seasoned with soy sauce, sesame oil and other spices.

Hawaiian cuisine also incorporates a lot of seafood, including mahi-mahi, ahi, and ono and these fish are often prepared simply, with just a little bit of salt and pepper, to let the natural flavors shine through.

In addition to seafood, Hawaiian cuisine also features a lot of tropical fruits such as pineapple, mango and papaya as well and these fruits are often used in desserts such as haupia, a coconut pudding and shave ice, a popular treat that is similar to a snow cone.

Best Hawaiian Recipes

Hawaii is known for its delicious and unique cuisine, which is a blend of different cultures. Here are some popular Hawaiian dishes and their recipes that you can try at home:

1. Kalua Pork

Kalua pork is a traditional Hawaiian dish that is made by slow-roasting a whole pig in an imu, an underground oven. However, you can make it at home using a slow cooker or an oven. The pork is seasoned with salt and liquid smoke and cooked until it is tender and falls apart. Serve it with steamed rice and macaroni salad for a classic Hawaiian plate lunch.

Here’s a simple Oven Kalua Pork recipe for you to try:

Ingredients:

  • 5 pounds pork shoulder roast
  • 1 tablespoon Hawaiian sea salt (or any sea salt)
  • 1 tablespoon liquid smoke flavoring
  • Aluminum foil
  • Banana leaves (optional, for authenticity)

Instructions:

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Prepare the pork: Pierce the pork all over with a fork. Rub the sea salt all over the pork, then do the same with the liquid smoke.
  3. Wrap the pork: If you have banana leaves, wrap the pork in the leaves, then wrap it in aluminum foil. If you don’t have banana leaves, just use the foil. Make sure it’s wrapped tightly.
  4. Bake the pork: Place the wrapped pork in a roasting pan and bake it in the preheated oven. You’ll want to cook it for about 5 hours, or until the meat is tender enough to be easily shredded with a fork.
  5. Shred the pork: Remove the pork from the oven and let it rest until it’s cool enough to handle. Then, shred the meat, discarding any fat or gristle.
  6. Serve: You can mix some of the juices back into the shredded pork for added flavor. Serve it hot with rice, on sandwiches, or with your favorite Hawaiian side dishes.

Slow Cooker Variation:

  1. Prepare the pork as above with sea salt and liquid smoke.
  2. Place in the slow cooker: Put the prepared pork in the slow cooker. You can add a little bit of water if you like, but it’s not necessary as the pork will release its own juices.
  3. Cook: Set your slow cooker to low and cook for 8 to 10 hours, or until the pork is very tender.
  4. Shred and serve as described above.
Best Hawaiian Recipes - Kalua Pork

2. Loco Moco

Loco Moco is a popular Hawaiian breakfast dish that consists of a hamburger patty, rice, a fried egg and gravy. It is a hearty and filling meal that will keep you energized throughout the day. You can also add other toppings like bacon, spam or Portuguese sausage as well.

Here’s a simple recipe to make Loco Moco at home:

Ingredients:

For the Patties:

  • 1 pound ground beef (preferably 80/20 blend for juiciness)
  • 1/4 cup minced onions
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon oil (for frying)

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

For the Assembly:

  • 4 cups cooked white rice
  • 4 large eggs
  • 1 tablespoon oil (for frying eggs)
  • Green onions or chives for garnish (optional)

Instructions:

  1. Make the Patties:
    • In a bowl, mix together the ground beef, minced onions, soy sauce, Worcestershire sauce, salt and pepper.
    • Form the mixture into 4 equal-sized patties.
    • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the patties for about 3-4 minutes per side or until they reach your desired level of doneness. Remove the patties from the skillet and set aside.
  2. Prepare the Gravy:
    • In the same skillet, melt the butter over medium heat.
    • Sprinkle in the flour and whisk for a minute to cook off the raw flour taste.
    • Gradually add the beef broth while continuously whisking to prevent lumps.
    • Add the soy sauce and Worcestershire sauce. Bring the mixture to a simmer and let it thicken for about 5 minutes. Season with salt and pepper to taste.
  3. Fry the Eggs:
    • Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
    • Crack the eggs into the skillet and cook to your preference (sunny side up is traditional).
  4. Assemble the Loco Moco:
    • Scoop about 1 cup of cooked white rice onto each plate.
    • Place a cooked beef patty on top of the rice.
    • Carefully place a fried egg on top of each patty.
    • Generously ladle the brown gravy over the egg and patty.
    • Garnish with chopped green onions or chives if desired.
Best Hawaiian Recipes - Loco Moco

3. Hawaiian Chicken

Hawaiian chicken is a sweet and savory dish that is made with chicken thighs, pineapple, soy sauce and brown sugar. The chicken is marinated in the sauce and then grilled or baked until it is cooked through. Serve it with rice and grilled vegetables for a healthy and delicious meal.

Here’s a simple recipe for Hawaiian Chicken that you can make at home:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 bell pepper, sliced (optional)
  • 1/2 cup pineapple chunks (canned or fresh)
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • Sliced green onions and sesame seeds for garnish (optional)

Instructions:

  1. Marinate the Chicken:
    • In a mixing bowl, combine pineapple juice, brown sugar, soy sauce, garlic, and ginger. Mix well.
    • Season the chicken breasts with salt and pepper, then place them in the marinade. Let them marinate in the refrigerator for at least 1 hour, or for better flavor, overnight.
  2. Cook the Chicken:
    • Heat olive oil in a large skillet over medium-high heat.
    • Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes on each side or until the chicken is browned and cooked through. Remove the chicken and set aside.
  3. Prepare the Sauce:
    • Pour the reserved marinade into the skillet. Bring to a simmer.
    • In a small bowl, mix cornstarch with water to create a slurry. Gradually stir this into the simmering sauce to thicken it.
    • Add the pineapple chunks and bell pepper slices to the sauce and cook for another 2-3 minutes.
  4. Combine and Finish:
    • Return the cooked chicken to the skillet and spoon the sauce, pineapple, and peppers over the chicken. Cook for another 2-3 minutes to ensure the chicken is well coated and heated through.
  5. Serve:
    • Serve the Hawaiian Chicken over a bed of white rice.
    • Garnish with sliced green onions and sesame seeds if desired.
Best Hawaiian Recipes - Hawaiian Chicken

4. Spam Musubi

Spam musubi is a popular snack in Hawaii that is made with spam, rice and nori seaweed. The spam is fried and then placed on top of a block of rice and wrapped in nori. It is a simple and tasty snack that you can eat on the go.

Here’s how you can make it at home:

Ingredients:

  • 1 can of Spam (12 ounces)
  • 3 cups of cooked sushi rice or short-grain rice
  • 5 sheets of nori (seaweed), cut in half to make 10 strips
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional for added flavor)
  • 1 tablespoon sugar
  • 1 tablespoon mirin (optional, for sweetness and glaze)
  • Furikake seasoning (optional, for sprinkling on rice)
  • Musubi mold or Spam can (cleaned) for shaping

Instructions:

  1. Prepare the Spam:
    • Remove the Spam from the can and slice it into 8-10 even pieces.
    • In a small bowl, whisk together soy sauce, oyster sauce, sugar, and mirin to make the marinade.
    • Heat a skillet over medium heat and fry the Spam slices until slightly crispy on both sides.
    • Once the Spam is fried, reduce the heat and add the marinade to the skillet. Coat the Spam slices in the marinade and cook until the sauce thickens into a glaze. Then remove from heat.
  2. Shape the Rice:
    • Wet your musubi mold or the cleaned Spam can with a little water to prevent sticking.
    • Place the mold on a strip of nori and press a scoop of rice firmly into the mold until it’s about 1 inch thick. Sprinkle with a bit of furikake if you like.
    • Remove the mold, leaving the shaped rice on the nori.
  3. Assemble the Musubi:
    • Place a slice of the glazed Spam on top of the rice.
    • Wrap the nori around the rice and Spam. If the nori doesn’t stick, dab a little water on the end to seal it.
  4. Finish:
    • Repeat the process with the remaining Spam and rice.
    • For best results, let the musubi sit for a few minutes before serving. This allows the nori to soften slightly from the warmth of the rice.
  5. Serve:
    • Spam Musubi can be enjoyed warm or at room temperature. It’s perfect for a snack, appetizer, or a quick meal on the go.
Best Hawaiian Recipes - Spam Musubi

5. Lau Lau

Lau Lau is a traditional Hawaiian dish that is made by wrapping pork, fish or chicken in taro leaves and steaming it until it is tender. The dish is served with rice and poi, a starchy paste made from taro root. It is a labor-intensive dish, but the end result is worth it.

Here’s a simplified recipe for making Lau Lau at home:

Ingredients:

  • 1.5 pounds of pork shoulder, cut into large cubes
  • 1 pound of fish (traditionally, butterfish), cut into pieces (optional)
  • Hawaiian sea salt (or kosher salt)
  • 16 taro leaves (or substitute with collard greens or spinach if necessary)
  • 8 ti leaves (for wrapping; if unavailable, you can use foil)
  • String or cooking twine (if using ti leaves)

Instructions:

  1. Prepare the Meat:
    • Season the pork and fish pieces with Hawaiian sea salt generously.
  2. Prepare the Leaves:
    • If using taro leaves, make sure to wash them thoroughly. Stack about 4 taro leaves together, making sure the shiny side is facing down.
    • If using ti leaves, rinse them and remove the stiff rib from the leaves by cutting along both sides of the rib.
  3. Assemble the Lau Lau:
    • Place a portion of the seasoned pork and fish in the center of the stacked taro leaves.
    • Fold the leaves over the meat to create a bundle, trying to cover the meat completely.
    • If using ti leaves, wrap them around the taro leaf bundle to form a packet. Tie with string or cooking twine to secure. If ti leaves are unavailable, wrap the bundles tightly in aluminum foil.
  4. Steam the Lau Lau:
    • Prepare a steamer large enough to accommodate the Lau Lau packets. Bring the water to a boil.
    • Place the Lau Lau packets in the steamer, cover, and reduce heat to medium-low.
    • Steam for about 3 to 4 hours. The longer you steam, the more tender the meat will become.
  5. Serve:
    • Once the Lau Lau is done, remove it from the steamer and let it cool slightly.
    • Unwrap the Lau Lau and discard the leaves if used (they are not edible). If you used foil, simply open the packets.
    • Serve the Lau Lau hot, with some steamed rice on the side if desired.
Best Hawaiian Recipes - Lau Lau

6. Hawaiian Fried Rice

Hawaiian fried rice is a flavorful and colorful dish that is made with rice, vegetables and protein like chicken or shrimp. The dish is flavored with soy sauce, oyster sauce, and sesame oil and is often topped with green onions and sesame seeds.

Here’s a simple recipe for Hawaiian Fried Rice:

Ingredients:

  • 2 tablespoons of vegetable oil
  • 2 cups of cooked ham or Spam, diced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves of garlic, minced
  • 1 cup of pineapple chunks (fresh or canned and drained)
  • 3 cups of cooked and chilled white rice (day-old rice works best)
  • 2 tablespoons of soy sauce (or to taste)
  • 1 tablespoon of oyster sauce (optional for depth of flavor)
  • 1 teaspoon of sesame oil
  • 3 green onions, sliced
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Instructions:

  1. Cook the Ham/Spam:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the diced ham or Spam and cook until lightly browned. Remove from the skillet and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the diced onions and bell pepper. Cook until they are soft, about 3-4 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
  3. Add Pineapple:
    • Stir in the pineapple chunks and cook for 2-3 minutes until they are just starting to caramelize.
  4. Cook the Eggs:
    • Push the pineapple and vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble until just set.
  5. Combine with Rice:
    • Add the cooked rice to the skillet along with the cooked ham or Spam.
    • Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir and fry the mixture, making sure the sauces are well distributed throughout the rice.
  6. Season and Garnish:
    • Season with salt and pepper to taste. Mix in the green onions.
    • Continue to stir-fry for another few minutes until everything is well combined and the rice is heated through.
  7. Serve:
    • Transfer the fried rice to a serving dish. Garnish with sesame seeds if desired.
    • Serve hot as a main dish or as a side to other Hawaiian or Asian-inspired meals.
Best Hawaiian Recipes - Hawaiian Fried Rice

7. Luau Stew

Luau stew is a hearty and flavorful dish that is made with taro leaves, coconut milk, chicken and pork. The dish is slow-cooked until the meat is tender and the flavors have melded together. It is a comforting and satisfying dish that is perfect for a cold day.

Since luau leaves can be hard to find outside of Hawaii, spinach is often used as a substitute on the mainland. Here’s a recipe using spinach:

Ingredients:

  • 2 pounds of fresh spinach leaves (as a substitute for luau leaves)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound beef stew meat (or chicken thighs, cut into pieces)
  • 4 cups beef broth (or chicken broth if using chicken)
  • 1 can (13.5 ounces) coconut milk
  • Hawaiian sea salt (or kosher salt) to taste
  • Water, as needed

Instructions:

  1. Prepare the Spinach:
    • Thoroughly wash the spinach leaves. If you’re using mature spinach, remove the tough stems.
    • Blanch the spinach in boiling water for about 1 minute, then quickly transfer it to an ice bath to stop the cooking process. Drain and squeeze out the excess water.
  2. Cook the Meat:
    • Heat the vegetable oil in a large pot over medium-high heat.
    • Add the chopped onion and minced garlic, sautéing until the onions are translucent.
    • Add the beef stew meat and cook until browned on all sides.
  3. Simmer the Stew:
    • Pour in the beef broth and bring the mixture to a boil.
    • Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat is tender. If using chicken, the cooking time will be less, about 30 minutes.
  4. Add the Spinach:
    • Once the meat is tender, add the blanched spinach to the pot.
    • Season the stew with Hawaiian sea salt to taste.
  5. Finish with Coconut Milk:
    • Stir in the coconut milk and continue to cook on low heat for an additional 20-30 minutes. The stew should be creamy and the flavors well combined. If the stew is too thick, you can adjust the consistency with a little water.
  6. Serve:
    • Taste and adjust the seasoning if necessary.
    • Serve the Luau Stew hot, ideally with a side of steamed rice or poi if available.
Best Hawaiian Recipes - Luau Stew

8. Hawaiian Garlic Shrimp

Hawaiian garlic shrimp is a simple and flavorful dish that is made with shrimp, garlic, butter and lemon juice. The shrimp is cooked until it is pink and then tossed in the garlic butter sauce. Serve it with rice and a side of vegetables for a healthy and delicious meal.

Here’s how you can recreate this dish at home:

Ingredients:

  • 1 pound large shrimp, shell-on and deveined
  • 1/2 cup (1 stick) unsalted butter
  • 8-10 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for heat)
  • 1 tablespoon all-purpose flour
  • 1/4 cup white wine (optional)
  • 2 tablespoons chicken stock or water
  • 1 lemon, juiced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Extra lemon wedges for serving
  • 2 cups of steamed white rice, for serving

Instructions:

  1. Prep the Shrimp:
    • If not already done, devein the shrimp but leave the shells on. The shells help to add flavor to the dish.
  2. Cook the Garlic:
    • Melt the butter in a large skillet over medium heat.
    • Add the chopped garlic and cook until it’s fragrant and just starting to brown. Be careful not to burn the garlic.
  3. Season the Shrimp:
    • Season the shrimp with salt, pepper, paprika, and cayenne pepper. Toss to coat evenly.
  4. Cook the Shrimp:
    • Increase the heat to medium-high and add the shrimp to the skillet.
    • Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
  5. Thicken the Sauce:
    • Sprinkle the flour over the shrimp and stir to combine. Cook for another minute.
    • If using, pour in the white wine and let it reduce slightly. Then add the chicken stock or water and lemon juice. Stir and let the sauce simmer for a minute until it thickens slightly.
  6. Finish the Dish:
    • Check the seasoning and adjust if necessary.
    • Sprinkle with chopped parsley and give the shrimp one final toss in the sauce.
  7. Serve:
    • Serve the shrimp hot, with extra lemon wedges on the side for squeezing over the top.
    • Hawaiian Garlic Shrimp is traditionally served with scoops of steamed white rice to soak up the delicious buttery sauce.
Best Hawaiian Recipes - Hawaiian Garlic Shrimp

9. Hawaiian Macaroni Salad

Hawaiian macaroni salad is a creamy and tangy side dish that is often served with plate lunches. It is made with elbow macaroni, mayonnaise, vinegar and shredded carrots. It is a simple and delicious side dish that pairs well with any Hawaiian meal.

Here’s a simple recipe for making Hawaiian Macaroni Salad at home:

Ingredients:

  • 1 pound elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups mayonnaise (preferably Best Foods or Hellmann’s)
  • 1 cup whole milk
  • 1 tablespoon brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled and grated
  • 1 celery stalk, finely chopped
  • Salt and pepper to taste

Instructions:

  1. Cook the Macaroni:
    • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until very soft, not al dente.
    • Drain the macaroni and return it to the pot. While still hot, stir in the apple cider vinegar. Let the macaroni cool for about 10 minutes.
  2. Prepare the Dressing:
    • In a separate bowl, whisk together the mayonnaise, milk, and brown sugar until smooth and creamy.
  3. Combine the Salad:
    • Once the macaroni has cooled, mix in the mayonnaise dressing until the macaroni is well coated.
    • Add the green onions, grated carrot, and chopped celery. Stir well to combine.
  4. Season:
    • Season with salt and pepper to taste. The salad should have a tangy flavor with a hint of sweetness.
  5. Chill:
    • Cover the salad and refrigerate for at least 4 hours, or overnight if possible. This salad is best when it’s thoroughly chilled and the flavors have melded together.
  6. Serve:
    • Give the salad a good stir before serving. If it appears too dry, you can mix in a little more mayonnaise to achieve the desired creaminess.
    • Serve as a side dish with your favorite Hawaiian plates, such as BBQ, fried chicken or fish.
Best Hawaiian Recipes - Hawaiian Macaroni Salad

10. Butter Mochi

Butter mochi is a popular Hawaiian dessert that is made with glutinous rice flour, sugar, coconut milk, and butter. The mixture is baked until it is firm on the outside but soft and chewy on the inside. It is a sweet and satisfying dessert that is perfect for any occasion.

Here’s a simple recipe for making Butter Mochi at home:

Ingredients:

  • 1 pound (16 oz) mochiko (sweet rice flour)
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 (14 oz) can of coconut milk
  • 1 cup whole milk or evaporated milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • Non-stick cooking spray or additional butter for greasing the pan

Instructions:

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
    • Grease a 9×13 inch baking pan with non-stick cooking spray or butter.
  2. Dry Ingredients:
    • In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt.
  3. Wet Ingredients:
    • In another bowl, whisk the melted butter, coconut milk, whole milk, eggs, and vanilla extract until well combined.
  4. Combine and Mix:
    • Gradually add the wet ingredients to the dry ingredients, stirring to combine. Mix until the batter is smooth and free of lumps.
  5. Bake the Mochi:
    • Pour the batter into the prepared baking pan. Tap the pan on the counter a few times to release any air bubbles.
    • Bake for about 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and Cut:
    • Remove the pan from the oven and let the mochi cool completely on a wire rack. Once cool, cut the mochi into squares or rectangles.
  7. Serve:
    • Butter Mochi can be enjoyed at room temperature or chilled. It’s best consumed within a couple of days, as it will harden over time.
Best Hawaiian Recipes - Butter Mochi

11. Coconut Pudding (Haupia)

Coconut pudding is a creamy and delicious dessert that’s perfect for any occasion. Made with coconut milk, sugar, and cornstarch, this pudding has a rich and tropical flavor that you’re sure to love. You can also add shredded coconut on top for some extra texture and flavor.

Here’s a recipe for you to try:

Ingredients:

  • 1 can (13.5 ounces) of unsweetened coconut milk
  • 1/2 cup white sugar
  • 1/2 cup water
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • Toasted shredded coconut for garnish (optional)

Instructions:

  1. Mix the Cornstarch and Water:
    • In a small bowl, dissolve the cornstarch in the water and set aside.
  2. Heat the Coconut Milk:
    • In a medium saucepan, combine the coconut milk, sugar, and salt. Place over medium heat.
    • Stir the mixture until the sugar is dissolved and the mixture is heated through but not boiling.
  3. Thicken the Pudding:
    • Slowly add the cornstarch mixture to the saucepan, stirring constantly.
    • Continue to cook and stir until the mixture thickens enough to coat the back of a spoon, which should take about 5 minutes. If you’re adding vanilla extract, stir it in now.
  4. Cool the Pudding:
    • Once thickened, pour the mixture into an 8×8 inch baking dish or individual serving cups.
    • Let the pudding cool to room temperature, then cover with plastic wrap to prevent a skin from forming.
  5. Chill:
    • Refrigerate the pudding for at least 2 hours, or until set. If you’re planning to cut it into squares, leave it in the fridge for longer, ideally 4 hours or more, to ensure it’s firm enough to hold its shape.
  6. Serve:
    • If you’ve chilled it in a baking dish, cut the Haupia into squares.
    • Garnish with toasted shredded coconut if desired.
  7. Enjoy:
    • Serve chilled as a refreshing and creamy dessert.
Best Hawaiian Recipes - Haupia

12. Hawaiian Haystacks

Hawaiian haystacks are a fun and unique dessert that’s perfect for parties and gatherings. This dessert consists of chow mein noodles, shredded coconut and a variety of toppings such as fruit, nuts and chocolate chips. Simply pile the ingredients on a plate and let your guests create their own haystacks.

Here’s a recipe for Hawaiian Haystacks, often referred to as a “Fruit Haystack” or “Sweet Haystack.”

Ingredients:

For the Sweet Cream Base:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Rice:

  • 2 cups cooked rice, cooled (use sweet rice or regular rice mixed with a bit of sugar and coconut milk for sweetness)

Toppings (Choose as desired):

  • Chopped fresh fruits (pineapple, strawberries, kiwi, mango, bananas)
  • Shredded coconut, toasted if desired
  • Mini marshmallows
  • Chocolate chips or cacao nibs
  • Chopped nuts (almonds, pecans, walnuts)
  • Granola or crushed graham crackers
  • Honey or chocolate syrup
  • Whipped cream
  • Maraschino cherries

Instructions:

  1. Prepare the Sweet Rice (Optional):
    • If you’re enhancing the rice, once it’s cooked, while still warm, mix in a little sugar and some coconut milk to taste. Allow it to cool completely.
  2. Make the Sweet Cream Base:
    • In a large bowl, whip the heavy cream until it starts to thicken.
    • Add the powdered sugar and vanilla extract, and continue to whip until the mixture forms stiff peaks.
  3. Prepare the Toppings:
    • Prepare your desired toppings by chopping and slicing any fresh fruits as needed. Place each topping in a separate bowl for serving.
  4. Assemble the Dessert Hawaiian Haystacks:
    • Start with a base of sweet rice on each dessert plate or bowl.
    • Spoon a generous amount of the sweet whipped cream over the rice.
    • Allow each person to customize their dessert by adding their choice of toppings.
  5. Serve:
    • Once everyone has built their Dessert Hawaiian Haystack, finish it off with a drizzle of honey or chocolate syrup and a maraschino cherry on top.
    • Serve immediately and enjoy the sweet, creamy, and fruity flavors of your dessert haystack.

conclusion

There you have it, my 12 best Hawaiian recipes to savour this year. I hope it has been helpful and as usual, please let me know of your experiences here.

Also, please do not hesitate to comment below if you have any questions, concerns, or corrections or would like me to check anything else out for you.

Until next time.

Have fun

Paul

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