My favorite Chamorro Desserts
Ahu (Coconut Porridge) by: Jule O. Mangolona of Rota
- 3 cups of young coconut meat (keep the juice)
- 3 table spoons of sugar
- 10 cups of water
- 5 pkgs. of tapioca starch
Mince coconut meat and set aside. Bring water to a boil in a large pot.
Add sugar and coconut juice into the boiling water.
In a large bowl mix tapioca starch (little bit at a time)
with the coconut meat until it thickens.
Add droplet size of the mixture into the boiling water
and constantly stirring to prevent the
coconut from sticking to the bottom of the pot.
For more desserts from Guam and other Pacific Islands:
Go to Chamorro Recipes
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