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From: whitest

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.