Guava in Coconut Cream is a delicious snack or dessert you'll love year round. Creamy and refreshing with fruit and sago pearls, it's sure to be a family favorite!
This ginataang bayabas recipe was sent to me via email by one of our readers and I was intrigued to try it. Guavas with coconut milk sounded like a weird combination but it actually turned out to be a delicious medley of flavors.
The tartness of the fruit provides a refreshing balance to the sweetened coconut sauce and the addition of mini sago makes it as fun to eat as it is tasty. It's a great tropical dessert or snack to enjoy especially in cooler months when guavas are at their best and you need something warm and comforting.
What you'll need
This delicious dessert is so easy to make, it comes together with five simple ingredients and in less than 30 minutes!
- Coconut milk
- Guavas- I use Mexican cream guavas which are small, roundish fruits and have pale yellow skin, creamy white flesh, and soft, edible seeds.
- Sugar
- Salt- balances the sweetness
- Mini sago pearls
- Coconut cream- adds an extra boost of creaminess
Cooking tips
- Cook the mini sago in a pot of boiling water for 1 to 2 minutes less than the package directions as they will continue to cook in the coconut milk. Rinse in cold water to rid of excess starch and drain well.
- The coconut sauce will be thin at the beginning but the addition of sago pearls will help thicken it.
- For a smooth and creamy consistency, cook the coconut milk at a gentle simmer, and do not boil lest it curdles or separates.
How to serve and store
- Serve guava in coconut cream as a midday snack or after-meal dessert. It's delicious hot or cold with a generous drizzle of coconut cream for the best flavor.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
More dessert recipes
Ingredients
- 1 can (13.5 ounces) coconut milk
- ยฝ cup sugar
- ยฝ teaspoon salt
- 2 cups guavas, peeled, seeded, and sliced
- ยฝ cup cooked mini sago
- ยฝ cup coconut cream
Instructions
- In a pot over medium heat, combine coconut milk, sugar, and salt. Bring to a simmer, stirring regularly until sugar and salt are dissolved.
- Add guava and stir to distribute. Cover, lower heat, and cook for about 3 to 5 minutes or until softened.
- Add sago pearls and continue to cook until heated through and sauce is slightly thickened.
- Remove from heat and ladle into serving bowls. Drizzle with coconut cream, if desired. Serve warm or cold.
Notes
- Cook the mini sago in a pot of boiling water for 1 to 2 minutes less than the package directions as they will continue to cook in the coconut milk. Rinse in cold water to rid of excess starch and drain well.
- The coconut sauce will be thin at the beginning but the addition of sago pearls will help thicken it.
- For a smooth and creamy consistency, cook the coconut milk at a gentle simmer, and do not boil lest it curdles or separates.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Annjie says
My mother who is 86 & finds it hard to chew & has a sweet tooth loved it. Thank you very much for the clear steps in the recipe. We being from the coastal area of India, use a lot of coconut products . Plus mom was born & brought up in Burma, so we all love the Asian flavors in our food.