Ecomely

Language

Coco mûr (coconut dessert): recipe illustration
Desserts

Coco mûr (coconut dessert)

Ripe coconut flesh, grated and slowly simmered with sugar and its own water until soft and sweet. A Palauan family dessert, served warm or at room temperature.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Open the coconuts by tapping them with a hammer, collect the water and loosen the brown flesh from the shell.
  2. Grate the flesh coarsely, or blend it briefly with the coconut water to a coarse paste.
  3. Put the flesh and coconut water into a saucepan, then add the sugar and the pinch of salt.
  4. Cook over low heat for 20 minutes, stirring regularly, until the mixture thickens and turns creamy.
  5. Add the vanilla, let it cool slightly and serve in bowls, topped with grated coconut if you like.

Variations and tips

Firmer version. Extend cooking by 10 minutes for a more compact texture, then cut into squares.

More ideas

Coconut milk baked bananas20 min · 4 serv. · budget-friendlyNgeklebedel (sago pudding in coconut milk)30 min · 4 serv. · budget-friendlyNgebesbul (rice crêpes with bananas)30 min · 4 serv. · budget-friendlyNgebesechel (ripe banana and coconut milk paste)30 min · 4 serv. · budget-friendlyNgeklak ngerakl (coconut milk tapioca)40 min · 4 serv. · budget-friendlyBul ngerimiu (sweet grated taro)55 min · 4 serv. · budget-friendlyDessert de noix de coco râpée (Dessert de noix de coco râpée)40 min · 4 serv.Cassava and coconut fritters (Ngermasech)40 min · 4 serv.

Original Ecomely recipe.