Wiggly Coconut
This not-too-sweet coconut-base dessert is found across the Independent Isles, although it is commonly made during the high-storm season when the isles celebrate their Festival of Independence.
Manufacturing process
It is made by simmering coconut milk, salt, yuca flour, sugar and ground cinnamon until thick. It is then placed in to a mould and left to chill in ice cellars. Once cold enough the mixture becomes a smooth pudding with a springy firmness reminiscent of thick gelatine. This texture is where the dish gets the wiggly part of its name and many of the isle moulds are designed to take advantage of the display.
Outside of the mould, it is garnished with either grated coconut or a fruit relish. The texture and taste is as a sweet, creamy coconut custard
Item type
Consumable, Food / Drink
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