This coconut dumpling soup often found at parties in Guam is actually made for anyone who likes coconut and has a sweet tooth. This version of Ahu is made with manha (young coconut), sugar, water, and tapioca starch. The combination of tender young coconut flesh and cooked tapioca starch combine in a sweet and rich soup that can be served warm or cold. Here is our recipe:
What you will need:
1 wooden spoon
1 large stock pot
2 quarts water
1 (16 oz) bag of frozen young coconut (macapuno) strings in syrup
1 (12 oz) jar young coconut sport balls in syrup
1/4 cup sugar
½ cup tapioca starch
Cooking and Directions:
Put stock pot on burner and add water and set to high heat. Bring to a rolling boil. Lower heat to medium and gradually add macapuno bag and jar of coconut sports balls with syrup to boiling water while constantly stirring. Mix in tapioca starch and sugar. Lower heat again and let everything simmer for 15-20 minutes. Ahu should reach a bisque-like consistency but with lumps from the tapioca starch and macapuno. The lumps are part of the character of the soup. Remove pot from heat. Serve in cups or small bowls.
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