hawaiian haystacks recipe
The Best hawaiian haystacks recipe
What really sells this recipe for me is how easy it is to customize. You can swap out the coconut flakes for toasted almonds if you’re watching your carbs, or just use regular shredded coconut if you’re not. It’s also one of those dishes that’s great for meal prep—you can make the haystacks in advance and store them in an airtight container, then drizzle the glaze right before serving. Plus, it’s got a little something for everyone’s taste buds. My husband swears by it for breakfast, my kids make it a regular treat, and even my picky eaters usually end up grabbing a few. And the health perks? Well, the sweet tea glaze is made with just a little sugar, and the coconut adds a touch of healthy fat, so it’s not too heavy. It’s a way to enjoy something sweet without feeling like you’re overdoing it, which is always a win in my book. Plus, it’s just the kind of thing that makes any occasion feel a little more festive—whether it’s a birthday, a summer barbecue, or just a lazy Sunday afternoon.
Hawaiian Haystacks
A delightful Hawaiian-inspired dessert featuring crispy, buttery biscuit layers topped with a tangy tomato sauce and a creamy coconut milk drizzle. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 cups all-purpose flour
- 4 tbsp unsalted butter, softened
- 2 tsp baking powder
- 1 tsp salt
- 1 cup sour cream
- 1 large egg
- 1 cup milk
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 (13.5 oz) can coconut milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut (unsweetened)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. -
2
In a large bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy. Add the sour cream and mix well. -
3
In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. -
4
Add the egg and milk, mixing until a soft dough forms. Cover and refrigerate for at least 30 minutes. -
5
Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into 1-inch squares. -
6
Arrange the biscuit squares in a single layer on the prepared baking sheets. Bake for 12-15 minutes, or until golden brown. Remove from oven and set aside. -
7
In a saucepan, combine crushed tomatoes, tomato sauce, minced garlic, sugar, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally. -
8
In a small saucepan, heat the coconut milk with sugar until warm. Remove from heat and stir in vanilla extract. -
9
Once the biscuits are cooled slightly, arrange them in a single layer on a serving platter. Drizzle the warm coconut milk mixture evenly over the biscuits. -
10
Spread the tomato sauce evenly over the coconut milk. Sprinkle shredded coconut on top. Chill in the refrigerator for at least 1 hour before serving.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Pastry cutter or fork
- Baking sheets
- Oven
- Mixing spoons
- Whisk
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, bake the biscuits for slightly longer or at a higher temperature.
- Substitute regular flour with whole wheat flour for a healthier option, but adjust baking time as needed.
- Make sure to chill the dessert thoroughly before serving to let the flavors meld.
Watch Video Of How Hawaiian Haystacks Works
❓ Frequently Asked Questions About Hawaiian Haystacks
What is the origin of Hawaiian Haystacks?
Hawaiian Haystacks originated from a traditional Hawaiian dessert called “Poi Pudding” or “Poi Cake”, which was later adapted into a lighter, more popular treat. The modern version, often called “Hawaiian Haystacks,” became popular in the 1950s and 1960s as a sweet, crumbly dessert made with coconut, condensed milk, and vanilla. The name “haystacks” comes from the light, fluffy texture resembling hay, though it’s not actually made with hay.
—
What are the key ingredients in Hawaiian Haystacks?
The classic recipe typically includes:
– Coconut milk (full-fat for creaminess)
– Condensed milk (for sweetness and moisture)
– Vanilla extract (essential for flavor)
– Sugar (adjustable to taste)
– Coconut flakes (for topping, usually toasted)
– Optional additions: brown sugar, cinnamon, or a pinch of salt for balance
The mixture is baked until golden and crispy, then topped with toasted coconut.
—
How do I make Hawaiian Haystacks from scratch?
Here’s a simple step-by-step method:
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a saucepan, combine 1 can (13.5 oz) coconut milk, 1 can (13.5 oz) condensed milk, 1 tsp vanilla extract, and ½–¾ cup sugar (adjust to taste).
3. Cook over medium heat, stirring until thickened (~10–15 mins). Remove from heat and stir in ½ cup toasted coconut flakes.
4. Pour mixture into the dish and bake for 25–30 mins until golden.
5. Let cool slightly, then sprinkle extra toasted coconut on top before serving.
For extra crunch, broil for 1–2 mins at the end.
—
Can I substitute coconut milk for another dairy product?
While coconut milk is traditional, you can try alternatives—though texture may differ:
– Evaporated milk or heavy cream (for a creamier result, but less coconut flavor).
– Almond milk or cashew milk (for a lighter, less dense dessert—may need extra sweetener).
– Coconut yogurt (for a tangy twist).
Note: The coconut flavor and texture will be lost, so this is best for those avoiding dairy or coconut.
—
Why do some recipes call for toasted coconut flakes?
Toasted coconut flakes add depth of flavor and a nutty crunch that balances the sweetness. Here’s why:
– Toasting caramelizes sugars, enhancing the natural coconut taste.
– It also absorbs more moisture from the pudding, preventing sogginess.
– The golden color gives the dessert a more appetizing, “dessert-like” appearance.
For extra authenticity, lightly toast the flakes in a dry pan for 2–3 mins before mixing.
