Ahu (Sweet Coconut Rice Pudding)
A chilled dessert of shaved iced coconut cream layered with sweet cassava or rice-based gelatin, similar to a Filipino-influenced iced treat. It offers a refreshing, mildly sweet finish in Guam's tropical heat.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Saucepan
- •Shallow dish or mold
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9
- carbs
- 32
- protein
- 2
- calories
- 210
Instructions
- 1
Mix the grated cassava with half of the sugar and water. Steam or simmer it until it becomes firm and slightly sticky.
- 2
Press the cassava mixture evenly into a shallow dish. Let it cool down.
- 3
Warm the coconut milk, remaining sugar, and pandan leaf in a saucepan on the stovetop. Stir until the sugar dissolves.
- 4
Take out the pandan leaf. Let the coconut mixture cool slightly.
- 5
Pour the coconut mixture over the firm cassava layer.
- 6
Refrigerate for at least 3 hours until it is completely set and cold.
- 7
Cut into squares and top with toasted coconut. Serve cold.
Chef's tips
Chill completely before serving. The dessert tastes best and most refreshing when served very cold.
Storage
Refrigerate covered up to 2 days.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Not letting the bottom layer set completely before adding the coconut mixture, which makes them mix together.
- •Adding too much sugar, which hides the natural coconut flavor.
Serving suggestions
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