Puddings
Coconut Pudding
Kalamai
Guam
Kalamai is a Chamorro coconut-and-corn starch sweet cooked into a soft, sliceable pudding; coconut milk gives it a rich aroma and a smooth set.
Original eatfuls sticker artwork
What it is
A closer look at Coconut Pudding.
Kalamai is a Chamorro coconut-and-corn starch sweet cooked into a soft, sliceable pudding; coconut milk gives it a rich aroma and a smooth set.
What to look for
Know it when you find it.
Look for pale squares or spoon-cut portions with a soft custard-like texture at a Guam fiesta; the corn starch should hold lightly without becoming rubbery.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Coconut Pudding.
Names around the table
One food, more than one name.
Keep exploring
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Maharashtra, India
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Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Sweden
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Kerala, India
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A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
Aklui
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.