Every time I go to a fiesta, and they have ahu, I go back for three or more servings. This is by far one of my favorite Chamorro desserts. Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
SERVES 10 -12
- 12 medium young coconuts
- 14 ounces tapioca starch
- 1 1/2 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 remove the pot from heat immediately.