Maui Food and Dining

Our Favorite Classic Hawaiian Desserts

December 13, 2010, 9:26 AM HST
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Many of us think of chicken and pork dishes when we think of local Hawaiian cuisine, but there are also many desserts that are enjoyed on the Hawaiian Islands, as well. Make your next luau an even more exciting one by creating one or more of these recipes! Best of all, most of these Hawaiian recipes are quite light, which makes them a great addition to any meal. Serve them with fresh fruit for a delicious summer treat, or serve them at your next afternoon tea for an exciting break from boring desserts and cookies.

Fresh fruit and moist, delicious breads and cakes are the hallmark of Hawaiian dessert fare, so roll up your sleeves and think Hawaiian the next time you want to make a delectable dessert! The following recipes are adapted from

Mango Bread


  • Two cups sifted flour
  • Two cups diced mangos (the fresher the better!)
  • Another cup of fresh mango puree
  • One and a half cups sugar
  • One cup chopped Macadamia nuts
  • Two teaspoons baking soda
  • One teaspoon baking powder
  • One stick butter, softened
  • One teaspoon cinnamon
  • Two teaspoons vanilla
  • Three large eggs
  • One half cup vegetable or canola oil
  • One half cup shredded coconut

Great a 9X13 pan and preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl and combine all wet ingredients in another bowl. Slowly introduce the wet ingredients into the dry ingredients and blend well. Pour into the greased baking pan and bake for 50 minutes or until toothpick comes out clean.


Strawberry Tofu Pie



  • One large box of strawberry gelatin
  • One cup hot water
  • Two tablespoons lemon juice
  • One graham cracker crust, prepared
  • Ten ounces soft tofu
  • Eight ounces whipped cream
  • Fresh strawberries to garnish

Combine gelatin, hot water and lemon juice in a bowl until gelatin is dissolved. Refrigerate for about 30 minutes until the gelatin mixture begins to thicken. Strain the tofu and remove as much of the liquid as possible by pressing gently onto the gelatin while it is in the strainer. Using an electric beater beat the tofu and add whipped cream as you do so. Fold in the thickened gelatin and stir until well blended. Pour mixture into graham cracker crust; refrigerate until firm, about three to four hours. Garnish with fresh strawberries and serve.

Filipino Sponge Cupcake



  • One cup cake flour
  • Six eggs, separated
  • One cup sugar
  • One teaspoon cream of tartar
  • One teaspoon vanilla
  • One half cup vegetable oil
  • One teaspoon baking powder

Preheat oven to 350 degrees and grease muffin cups. Set flour and baking powder mixture aside. Beat the egg whites with the cream of tartar until fluffy. Slowly beat in the sugar, vanilla and oil, and then beat in the egg yolks, and then the flour and baking powder mixture. Fill the muffin cups with the mixture and bake for about 15 minutes or until a toothpick comes out clean. This recipe makes about 18 to 24 cupcakes and is great when served with fresh fruit!

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