Caramelized ahu with the chewy young coconut morsels. Victor Consaga ()
Sweet coconut dumpling soup dessert
Ingredients
12 medium-sized young coconuts
1 package tapioca starch (16 oz)
1 ½ cups sugar
4 quarts water
Boil water and add sugar.
Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly.
Slowly add coconut mixture to the pot of boiling sugar water, stirring constantly. Allow contents to reach a rolling boil and then immediately remove the pot from heat.
Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.
