Dessert: United States – Guam (Pacific Island United States Territories) – Apigigi

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 3 cups (240 g) fresh grated coconut (or unsweetened shredded coconut if fresh not available)
- 1 cup (200 g) brown sugar, packed (cane sugar may be used for a lighter flavor)
- 1/4 cup (60 ml) coconut cream (optional; helps bind the mixture)
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract (optional)
- 6 banana leaves, about 8 x 10 in (20 x 25 cm) each, wiped clean and softened
- Kitchen twine or toothpicks for securing (no measurement)

Instructions

Short Description:
Apigigi is a Chamorro coconut dessert made from a sweet grated coconut mixture wrapped in banana leaves and grilled until the filling is set and the leaves are lightly charred. Served warm, the heat and smoke deepen the coconut’s sweetness and create a tender, slightly caramelized texture.

Regional Notes:
This Guam version uses fresh grated coconut, cane/brown sugar, and banana leaves wrapped and grilled over direct heat—distinct from steamed or baked coconut sweets elsewhere. The banana-leaf wrapping and open grilling impart smoky, toasted notes that define Apigigi in Chamorro island cuisine.

1. Prepare the banana leaves: pass each leaf briefly over an open flame or hot griddle to soften and make them pliable, then cut into 6 equal rectangles roughly 8 x 10 in (20 x 25 cm). Wipe clean and keep damp so they do not crack.
2. Make the filling: in a large bowl combine the grated coconut, brown sugar, coconut cream (if using), salt, and vanilla (if using). Mix thoroughly until the sugar is evenly distributed and the mixture holds together when pressed—adjust coconut cream by tablespoon if needed.
3. Portion the filling: divide the coconut mixture into 6 equal portions, about 3/4 cup (180 g) each.
4. Wrap: place one portion near the center of a banana-leaf rectangle. Fold long edges over the filling, then fold short ends to make a tight parcel. Secure with kitchen twine or a toothpick; repeat for all parcels.
5. Preheat grill: heat a charcoal grill, gas grill, or heavy grill pan to medium heat (about 350–400°F / 175–200°C). Oil the grates lightly to prevent sticking.
6. Grill the parcels: place the wrapped parcels seam-side down on the grill. Cook 4–6 minutes per side, rotating so all sides receive direct heat, until the banana leaves are blistered and lightly charred and the filling inside has set (total 12–18 minutes depending on heat). Avoid excessive flare-ups.
7. Rest and cool: remove parcels from the grill and let rest 5 minutes to firm up and allow steam to redistribute.
8. Serve: open each banana-leaf parcel carefully (steam will be hot) and serve warm. Eat directly from the leaf or transfer to a plate.
9. Storage: leftover parcels can be refrigerated in an airtight container up to 2 days; reheat gently in a warm oven or on a grill before serving.