Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

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.


  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.