Guava in Coconut Cream makes a great snack or dessert that you will love all year. It’s creamy and refreshing, with fruit and sago pearls. This recipe is sure to become a family favorite!
One of our readers sent me this ginataang bayabas recipe via email. I was excited to try it. Although combining guavas and coconut milk sounds strange, it turned out to be a fantastic combination of flavors.
The sweetened coconut sauce balances the sweetness of the fruit. Mini sago adds a fun twist to this delicious dish. This tropical dessert is an excellent snack or dessert to enjoy, especially during cooler months when guavas can be at their best.
What you will need?
This delicious dessert is easy to make. It takes only five ingredients and takes less than 30 minutes.
- Coconut milk
- Sugar
- Salt balances sweetness
- Mini sago pearls
- Coconut cream- Adds an extra layer of creaminess
- Guavas – I use Mexican cream grapes, which are small roundish fruits with pale yellow skin and creamy white flesh. They also have soft, edible seeds.
Cooking Tips
- The mini sago will cook in coconut milk for approximately 1 to 2 minutes longer than the package instructions. Drain well and rinse in cold water to remove excess starch.
- Coconut sauce will initially be skinny, but sago pearls can thicken it.
- Coconut milk should be simmered gently to achieve a creamy consistency. Do not boil the coconut milk, as it may curdle or separate.
How to serve and stock?
- Guava can be served with coconut cream as a snack or dessert after dinner. For the best flavor, guava can be enjoyed hot or cold.
- The remaining food can be stored in an airtight container for up to three days.
Guava in Coconut Cream
Ginataang bayabas is the perfect tropical dessert or snack. It’s rich and creamy and packed with sago pearls. It’s fun to eat and delicious!
Ingredients
- 1 can (13 ounces) coconut cream
- 1/2 cup sugar
- 2 cups of guavas, peeled and seeded.
- 1/2 cup cooked mini sago
- 1/2 cup coconut cream
- 1/2 teaspoon salt
Cooking Steps & Instructions
- Combine coconut milk, sugar, salt, and water over medium heat. Reduce heat to medium and frequently stir until sugar dissolves.
- Stir in the guava. Reduce heat to medium-low and cover. Cook for 3 to 5 minutes or until tender.
- Continue to stir in the sago pearls, and cook for another 5 minutes or until the sauce has thickened slightly.
- Take off the heat and pour into bowls. If desired, drizzle with coconut cream. Serve hot or cold.
Notes
- The mini sago will cook in coconut milk for approximately 1 to 2 minutes longer than the package instructions. Drain well and rinse in cold water to remove excess starch.
- Coconut sauce will initially be skinny, but sago pearls can thicken it.
- Coconut milk should be simmered gently to achieve a creamy consistency. Do not boil the coconut milk, as it may curdle or separate.
Nutrition Information
Calories: 502kcal. Carbohydrates 56g. Protein: 5g. Fat: 31g. Saturated Fat 27g. Sodium: 331mg. Potassium 651mg. Fiber 6g. Sugar: 32g. Vitamin A: 515IU. Vitamin C: 190.8mg. Calcium: 35mg. Iron: 4.1mg
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