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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. Ingredients:
12 medium young coconuts |
14 ounces tapioca starch |
1 1/2 cups sugar |
4 quarts water |
Directions:
1. Boil water and add sugar.
2. Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly.
3. 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.
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