Writings on Guam and More
Chamorro Ahu
...a dessert soup made of young coconut meat, tapioca starch, sugar and water.


Ahu, pronounced aw-who, is a dessert soup made with water, sugar, young coconut meat and tapioca starch. When cooking ahu, do not over-boil the soup or it will lose its thickness. Do not cover the pot until it comes to room temperature or it will become runny. As the ahu cools, it will continue to thicken.

from a fan:  "The ahu turned out great! yuuum!"

Young coconut meat is found inside a young, green coconut, commonly referred to as manha (mon-ha); locals call the brown, mature coconut niyok (knee-dzuk).

The younger the manha, the softer or more gel-like consistency of the meat. As the manha matures, it becomes thicker though not quite the texture of mature coconut; this is generally what you get when you buy young coconut meat in a can. No, mature coconut is not used to make ahu.

Sugar is caramelized or brown sugar is used to make the brown ahu; a caramel-like tasting ahu.



This is young coconut fresh off of the tree from my back yard on Guam.



For me, life is all about a positive mental outlook and having motivational tricks in my back pocket to stay happy, healthy, and productive. Here’s a quote I found in my all-time favorite inspirational book, Dale Carnegie’s Scrapbook – A Treasurey of the Wisdom of the Ages.

“In actual life every great enterprise begins with and takes its first forward step in faith.” – August Von Schlegel


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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.