MomSkoop
Hawaii’s culinary landscape offers more than just tropical drinks and luau feasts. Hidden among local bakeries and family gatherings are traditional desserts that capture the islands’ unique blend of cultures and native ingredients. These sweet treasures, often made with taro, coconut, and tropical fruits, tell the story of Hawaii’s rich heritage through flavor.
1. Kulolo: The Sacred Taro Pudding
Ancient Hawaiians considered taro a sacred plant, making kulolo more than just a dessert—it’s a connection to island heritage. This dense, fudge-like treat combines grated taro root with coconut milk and brown sugar, then wraps in ti leaves before being slowly baked.
The result? A caramel-like delicacy with earthy undertones that melts in your mouth. Traditionally made in underground ovens called imu, modern versions are often baked in conventional ovens.
Finding authentic kulolo requires venturing beyond tourist zones to local markets or Hawaiian food festivals where families still prepare it using time-honored techniques.
2. Haupia: Coconut Milk Delight
Resembling a silky coconut panna cotta, haupia captures the essence of island simplicity in every bite. Four basic ingredients—coconut milk, sugar, water, and cornstarch—transform into a cooling dessert that perfectly complements Hawaii’s tropical climate.
Cut into small squares, these jiggly white cubes offer a subtle sweetness that never overwhelms. Haupia historically accompanied traditional Hawaiian feasts as a refreshing finale.
Modern chefs incorporate haupia into other desserts like pies and cakes, but nothing beats enjoying the classic version after a plate lunch from a local food truck.
3. Sweet Potato Haupia Pie: Layer Upon Layer of Bliss
Whoever first thought to combine purple sweet potato with coconut pudding deserves a culinary medal! This spectacular layered dessert features a buttery macadamia nut crust topped with velvety purple sweet potato, crowned with creamy haupia coconut pudding.
The vibrant purple layer comes from Okinawan sweet potatoes grown abundantly throughout the islands. Each bite delivers multiple textures—crumbly crust, silky potato, and smooth haupia.
Local bakeries often sell out before noon, so morning visits yield the freshest slices. The dessert beautifully showcases Hawaii’s knack for blending Asian and Polynesian flavors.
4. Butter Mochi: Chewy Coconut Squares
Mochiko flour magic happens when this glutinous rice flour meets butter, sugar, and coconut milk. The result? Irresistibly chewy squares with crispy edges that somehow manage to be both dense and light.
Japanese immigrants brought mochi-making techniques to Hawaii, where locals added their own tropical twist. Unlike traditional Japanese mochi, Hawaiian butter mochi bakes in a pan and cuts into generous squares.
Family recipes vary wildly—some add pineapple chunks, others incorporate black sesame or ube (purple yam). Look for this treat at potlucks, farmers markets, and small neighborhood bakeries where grandmothers’ recipes reign supreme.
5. Poi Mochi: Taro-Infused Chewy Bites
Purple-tinged and wonderfully chewy, poi mochi represents Hawaii’s cultural fusion at its finest. These bite-sized treasures blend Japanese mochi with Hawaiian poi—fermented taro paste that’s been a staple for centuries.
The slightly tangy flavor of poi balances the sweetness, creating a unique taste experience you won’t find anywhere else. Some versions feature a crispy exterior from quick-frying, while others maintain a softer texture.
Family-owned shops often make small batches that sell out quickly. The subtle fermentation of the poi creates complex flavor notes that change slightly depending on how long the taro has fermented before being incorporated.
6. Guri Guri: Maui’s Mystery Frozen Treat
Family secrets don’t get more delicious than guri guri, a frozen dessert that’s been made exclusively by the Tasaka family in Maui since 1916. Somewhere between ice cream and sherbet, this pillowy, light confection comes in just two flavors: strawberry and pineapple.
The exact recipe remains a closely guarded family secret. Locals theorize it contains condensed milk, lemon-lime soda, and fruit flavorings, but nobody knows for sure.
Served in small paper cups with wooden spoons, guri guri’s texture feels impossibly smooth and airy. The Tasaka Guri Guri shop in Kahului Shopping Center remains the only authentic source—accept no imitations!
7. Malasadas: Portuguese Doughnuts with Island Flair
Sugar-dusted pillows of fried dough with no holes—malasadas arrived with Portuguese plantation workers in the 1800s and quickly captured Hawaiian hearts. Unlike mainland doughnuts, these yeast-leavened treats possess an airy interior with a satisfying chew and crisp exterior.
Traditional versions come simply rolled in granulated sugar. Modern interpretations feature fillings like haupia (coconut pudding), lilikoi (passion fruit) cream, or guava custard.
Leonard’s Bakery on Oahu made them famous, but neighborhood bakeries throughout the islands offer their own takes. Pro tip: eat them fresh and warm—the contrast between the hot dough and cool filling creates pure magic!
8. Manju: Hidden Fruit Treasures
Bite into a manju and discover a delightful surprise! These Japanese-inspired pastries feature a tender, flaky crust concealing sweet fillings like azuki bean paste, coconut, or tropical fruits.
Big Island bakeries elevate manju with uniquely Hawaiian fillings—think purple sweet potato, mountain apple, or lilikoi (passion fruit). The contrast between the slightly salty pastry and sweet filling creates perfect balance.
Two Mountain View Bakery on the Big Island crafts legendary manju worth the drive. Each region of Hawaii puts its own spin on these treats, making manju-hunting across islands a delicious adventure for discovering how different communities adapted this Japanese treat to local ingredients.
9. Chantilly Cake: Not What Mainlanders Expect
Forget everything you know about Chantilly cream—Hawaiian-style Chantilly involves zero whipped cream! This local creation features pillowy chocolate cake layers smothered in a rich frosting made from evaporated milk, butter, sugar, and eggs.
The frosting’s texture falls somewhere between buttercream and custard, with a distinctive cooked flavor. Some bakeries add macadamia nuts for crunch or coconut flakes for tropical flair.
Liliha Bakery in Honolulu serves a famous version, though every island family seems to have their own variation. This cake appears at virtually every Hawaiian celebration, from first birthdays (a major milestone in Hawaiian culture) to graduations.
10. Shave Ice: Beyond the Tourist Version
Locals roll their eyes when tourists mispronounce it “shaved ice”—it’s just “shave ice” in Hawaii! While visitors flock to rainbow-colored versions, authentic Hawaiian shave ice offers subtler pleasures that most tourists never discover.
Real Hawaiian shave ice features ice so fine it resembles fresh powder snow. Traditional toppings include mochi balls, azuki beans, and a drizzle of condensed milk called “snow cap.”
Waiola Shave Ice and Matsumoto’s serve famous versions, but neighborhood stands often hide the best. Look for natural syrups made with actual fruit rather than artificial flavors—lilikoi (passion fruit), guava, and lychee capture Hawaii’s essence.
11. Coco Puffs: Liliha Bakery’s Crown Jewel
Nothing causes longer lines at Honolulu’s Liliha Bakery than these chocolate pudding-filled puffs topped with Chantilly frosting. Imagine a cream puff, but make it distinctly Hawaiian—that’s a Coco Puff.
The chocolate pudding filling stays silky and rich, while the signature Chantilly frosting (that unique Hawaiian cooked frosting) adds buttery sweetness. The contrast between the light choux pastry, smooth pudding, and creamy frosting creates textural magic.
Since their creation in the 1990s, these treats have achieved legendary status. Liliha Bakery sells about 7,000 Coco Puffs daily—clear evidence of their irresistible appeal to locals who know to arrive early before they sell out.