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Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

You are going to love this flavorsome dessert!
Prep: 40 minutes
Chilling time: 5 hours
Total: 40 minutes
Servings: 4 to 5 servings.
Author: The Bojon Gourmet


For the haupia:

  • 1 can full-fat coconut milk, (13.5 ounce / 400 mL)
  • 1/2 vanilla bean, split lengthwise and scraped
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • pinch salt

For the hibiscus rhubarb:

  • 3 tablespoons dried hibiscus flowers
  • 3/4 cup boiling water
  • 1/2 cup sugar
  • 1/2 vanilla bean, split lengthwise and scraped
  • 2 cups rhubarb, sliced 1/2" thick


Make the haupia:

  • Have ready 4-5 small (4 ounce), heat-proof glass jars or coffee/cappuccino cups or ramekins.
  • In a medium-sized, heavy-bottomed saucepan, combine the coconut milk and vanilla pod and scrapings. Heat over a medium flame, stirring occasionally, until the milk is hot and steamy (don't let it boil or it may scorch or separate). Cover and let steep 10 minutes or up to 1 hour to infuse with the vanilla.
  • Meanwhile, whisk together the sugar, cornstarch, and salt in a small bowl. When the coconut milk has steeped, whisk a few tablespoons of it into the cornstarch mixture to make a slurry, then whisk the slurry into the warm coconut milk. Cook the pudding over medium heat, stirring constantly with a heat-proof silicone spatula, until it comes to a boil. Still stirring, boil for 1 minute; it should be the texture of runny yogurt. Immediately strain the haupia through a mesh sieve and into a heatproof measuring pitcher, working it through with the spatula. (You can rinse and dry the vanilla pod and stick it in a jar of alcohol to make extract, or in a jar of sugar. Same with the other half, used below.) Divide the pudding evenly among the jars. Cover and chill until firm, at least 3 hours and up to 3 days.

Make the hibiscus rhubarb:

  • In a heat-proof measuring pitcher, combine the hibiscus with the boiling water. Let steep 10 minutes.
  • In a medium saucepan, rub the sugar with the vanilla pod and seeds to distribute the seeds evenly. When the hibiscus has steeped, strain the mixture through a mesh sieve and into the pot. Place the pot over medium heat and bring to a boil, swirling the pot occasionally to dissolve the sugar. When the mixture is at a rolling boil, add the rhubarb. Return the mixture to a simmer, then turn off the heat, cover the pot, and let sit until the rhubarb is tender when you pierce it with the tip of a sharp knife, about 10 minutes. (If the rhubarb is still too firm, repeat the simmering/steeping process once more.)
  • Gently strain the rhubarb, reserving the syrup and returning it to the pot. Simmer the syrup over medium heat until thick and reduced by half, swirling the pot frequently, about 5 minutes. Place the drained rhubarb in a heat-proof container, pour the hot syrup over it, let cool, and chill until cold, at least 2 hours and up to 3 days.
  • To serve, divide the rhubarb and syrup among the puddings and serve immediately.


I found hibiscus blossoms (also called Jamaica) in the bulk section of my awesome co-op; they can also be found at Latin-American markets. Alternatively, use a few bags of hibiscus tea.
Be sure to make both components a few hours ahead to allow them to chill; both can be prepared up to three days before serving and stored, covered, in the refrigerator.
Nutritional values are based on one of four servings.


Calories: 355kcal | Carbohydrates: 44g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Sodium: 26mg | Potassium: 386mg | Fiber: 1g | Sugar: 35g | Vitamin A: 95IU | Vitamin C: 7.8mg | Calcium: 70mg | Iron: 4.2mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!