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Warm Coconut Dessert Soup (Ahu)

 makes 6 servings

2 cups fresh young coconut meat sliced 
3 cups water
3 cups young coconut juice
4 cups white sugar
2 cups tapioca starch mixed with water

In a medium sauce pot, combine sugar, water, coconut juice, and bring to a boil. In a separate mixing bowl, combine coconut meat and tapioca starch, add some water and mix until it becomes a lumpy batter.  Slowly add to boiling liquid and stir vigorously.. Bring to a boil and serve. Consistency should be that of a chowder. Best served hot or warm.


Deer Soup (Kadon Binadu)

makes 2 servings

1 lb fresh venison large diced
1/4 cup fresh lemon juice
3 cups water  
1 lb fresh cleaned taro large diced
1 cup fresh coconut milk
1 cup diced onion
salt to taste

Place venison and lemon juice in mixing bowl and allow to marinate. Preheat a medium sauce pot and add onions. Allow to sweat for about 30 seconds. Add venison and water. Bring to a boil, season with salt to taste and le simmer for about 45 minutes or until venison is fork tender, then add taro and allow to cook. Be sure not  to over cook taro as it may become mushy. Add coconut milk, bring to a medium boil, re-season if needed and the dish is finished. Best served with steamed white rice and finadeni. Garnish with green onions and serve.