Sweet coconut dumpling pudding

Ingredients

• 12 medium-sized young coconuts

• 1 package of tapioca starch

• 1 ½ cups of sugar

• 4 quarts of 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.

By Betty Ann Onedera

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.