9 Essential Desserts to Try in Hawai‘i

Hawai‘iHawai‘i is a paradise for dessert enthusiasts, not just because indulging in haupia cake or savoring hot malassadas is guilt-free. Here, desserts are celebrated, and traditional treats often get a Hawaiian twist. Mochi isn’t just the classic Japanese version—it comes stuffed with peanut butter or haupia. While some malassadas, brought by Portuguese immigrants, are filled with custard or pudding, others are dusted with li hing mui powder.

In summary: wherever you are in Hawai‘i, a fantastic sweet treat is never far away. Check out this guide to some of the most iconic and cherished desserts, with tips on where to find them in Honolulu.

Chantilly

Globally, “chantilly” often means whipped cream. But in Hawai‘i, it’s a rich blend of egg yolks, butter, evaporated milk, sugar, and a hint of salt. This creamy mixture is used as frosting or filling for cakes, or as a sweet-savory topping for various treats. Local chantilly is unique to Hawai‘i, with a maple custard-like color and an indulgent richness. It’s famously used on Coco Puffs from Liliha Bakery, a local favorite known for selling an impressive 10,000 a day. Liliha also offers a Chantilly Cake, featuring light chocolate cake layered with chantilly, though some may prefer Saint Germain’s more subtle Chantilly Cake with delicate chiffon layers.

Crunch

In Hawai‘i, texture is key in desserts, and crunch cakes and bars are popular across local bakeries, available in flavors like pumpkin and lemon. Each “crunch” features three essential elements: a base, a filling, and a crunchy topping. Pumpkin Crunch Bars have a shortbread and nut base, creamy pumpkin pie filling, and a layer of whipped cream. Lemon crunch cakes combine lemon cake with lemon curd, whipped cream, and crushed toffee. The most satisfying bites blend all components: the creamy filling, buttery base, and crispy crunch.

Diamond Head Market & Grill (a favorite for plate lunches and delicious baked goods) layers a pecan cookie crust with airy pumpkin pie filling and fresh whipped cream. They also offer a lemon crunch cake with lemon cream, curd, and crunchy toffee bits. The Alley Restaurant at Aiea Bowl serves a similar beloved version. Pipeline Bakeshop & Creamery is famous for its pumpkin crunch, featuring a nearly equal mix of whipped cream and pumpkin filling. It’s available as individual squares or whole cakes, making it a great choice for Thanksgiving dessert.

Sweet Bread

In Hawai‘i, sweet bread isn’t about animal organs but a soft, pillowy Portuguese bread. It’s a beloved staple in many homes. Ani's Bake Shop makes the finest version, available not just at their brick-and-mortar in ‘Aiea but also in supermarkets and Costco locations statewide. Think of it as a cross between a Parker House roll and brioche: sweeter, creamier, and a rich golden hue. Baked in round cake pans for easy pulling apart—eight pieces per pan—it's perfect for snacks or breakfast (my dad enjoys making breakfast sandwiches with scrambled eggs and pan-fried Spam tucked into split sweet bread). With its soft, fluffy texture and delicate crust, it’s delightful fresh and even better toasted the next day.

Malassadas

Malassadas are Hawai‘i’s ultimate doughnut, but with a unique twist. Imagine a soft, deep-fried brioche rolled in sugar and filled with treats like do (chocolate pudding), haupia, or vanilla custard. Though their roots are Portuguese, malassadas have become a quintessential Hawaiian dessert, showing up at nearly every occasion—breakfast, dessert, potlucks, family dinners, and graduations. Leftovers? Malassada bread pudding is a popular way to enjoy them further.

Leonard’s Bakery is the top spot for malassadas, renowned for their fresh, golden-brown exterior and moist interior. It’s also a favorite among tourists. Pipeline Bakeshop & Creamery offers another great option, serving malassadas made to order with a denser texture compared to Leonard’s.

Each year, during the first weekend of February, the Punahou School Carnival serves up some of the finest malassadas you'll ever taste. These treats are delightfully uneven in shape, with a mysterious extra zing in the sugar coating—an elusive secret of the school's recipe.

Haupia Cake

Haupia is a cherished Hawaiian dessert made from coconut milk and pia (traditionally arrowroot starch, though cornstarch is now commonly used). It can be served as Jell-O-like cubes or as a creamy custard for cakes and frostings. Haupia cake features a straightforward recipe: layers of white or yellow cake interspersed with haupia custard, all enveloped in fresh whipped cream and topped with coconut flakes. Luxurious versions are available at The Kahala Hotel & Resort and the Royal Hawaiian Hotel. For a more local touch, Saint-Germain offers haupia cake in both rectangular and square slices—perfect for gatherings or sharing with friends.

Local Mochi

Mochi, a sweet crafted from glutinous rice, made its way to Hawai‘i with Japanese immigrants in the early 1900s. Over time, a unique local mochi style emerged in Hawai‘i, featuring a softer and more approachable texture compared to its Japanese origin.

For an authentic mochi experience, visit Nisshodo Candy Store, a quaint shop nestled in an industrial area behind a shopping center. Don’t miss their signature chichi dango—sweet mochi cut into wobbly rectangles and wrapped in delicate candy-like paper. Some are dusted with kinako (roasted soybean powder). Nisshodo also offers a delightful peanut butter-stuffed mochi that is both chewy and creamy. For a contemporary twist, Saturday Grandma's features inventive flavors like whipped liliko‘i cheesecake and peanut butter chocolate, available at their store or the Kapi‘olani Community College Farmers Market on Saturdays. For a truly local treat, try the haupia-stuffed mochi from Happy Hearts Mochi, available by email order and pickup—its traditional haupia or chocolate-haupia flavors are well worth the effort.

Butter mochi, a local favorite, is baked in a sheet pan and combines the rich taste of yellow butter cake with mochi’s signature chewiness. The best versions are homemade by family members, but you can also find decent options in supermarkets, like Whole Foods’ surprisingly good chocolate butter mochi, sold by the pound. For an excellent butter mochi topped with liliko‘i butter, check out Kahuku Farms.

Kūlolo

Kūlolo is a classic Hawaiian treat made from steamed or baked grated taro mixed with rich coconut milk and sugar. Its texture is a delightful blend of fudge and custard. Typically sold in one-pound rectangular slabs, kūlolo can be enjoyed in various ways. Try the “Sweet Lady of Waiahole” at Waiahole Poi Factory, where warm kūlolo is paired with vanilla ice cream for a delightful hot-and-cold experience that’s best enjoyed promptly.

Shave Ice

For an authentic shave ice experience, visit Waiola Shave Ice on Waiola Street, a beloved classic spot. Try their azuki bowl with sweet azuki beans and condensed milk, or the custard bowl. In Kailua, The Local offers shave ice with vibrant flavors from natural syrups made with local fruits like strawberry li hing and ginger. Aloha Ice offers a unique twist with shaved frozen fruit, rather than syrup, creating a refreshing experience. Their standout flavor is strawberry hibiscus, layered with haupia tapioca, li hing mui strawberries, and mochi ice cream. Monsarrat Shave Ice uses fruit purees instead of syrups for a richer, thicker shave ice. Each place offers a different take on shave ice, making it worthwhile to sample them all.

Starbucks Oatcake

Starbucks in Hawai‘i surpasses its mainland counterparts, largely due to its oatcakes. Supplied by Honolulu Baking Co., these delectable, moist rounds are packed with a mix of pecans, cranberries, dates, and blueberries. They offer a chewy, nutty texture that's incredibly satisfying. The secret recipe remains a closely guarded mystery, with numerous attempts by home bakers documented in old newspaper articles. The only way to experience these oatcakes is to visit a Starbucks in Hawai‘i.

Kathy YL Chan divides her time between her hometown of Hawaii and NYC, working with tea. Follow her on Instagram at @kathyylchan.