Sweet coconut dumpling soup dessert


  • 12 medium-sized young coconuts
  • 1 package tapioca starch (16 oz)
  • 1 ½ 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 immediately remove the pot from heat.

By Betty Ann Onedera

Editor’s note: This recipe is 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.