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!
I went a little coco with coconut milk last month; at least five of the recipes I posted are made with the precious, creamy liquid. The Asian supermarket I go to in Austin had a 50% sale of the canned milk, so I thought it was an excellent time to re-shoot and update my ginatan halo-halo, mais, munggo, and kamote kahoy on the blog.
I hope you like these rich concoctions because I have another one for you, ginataang guava with sago pearls!
One of our readers shared the recipe to me via email 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 the best and you need something warm and comforting.
What you Need for Ginataang Bayabas
This delicious dessert is so easy to make, it comes together with five simple ingredients and in less than 30 minutes!
- Coconut milk
- Guavas-peeled, seeded, and sliced into bite-size pieces
- Sugar-you can adjust the amount according to taste
- Salt-to help balance the sweetness
- Coconut cream-ladle the ginatan into individual serving bowls and drizzle with kakang gata (first extraction) to boost creaminess
Tips on How to Make Guava in Coconut Cream
- I use Mexican cream guavas ( see photo above) which are small, roundish fruits and have pale yellow skin, creamy white flesh, and soft, edible seeds. Some varieties of the fruit have harder seeds and thicker flesh so you might have to scrape off as much of the pits as possible and adjust the cooking time.
- Cook the mini sago in a pot of boiling water about 1 to 2 minutes less than 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, do not bring the coconut milk to a boil lest it curdles or separates.
Guava in Coconut Cream
- 1 can (13.5 ounces) coconut milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 cups guavas, peeled, seeded, and sliced
- 1/2 cup cooked mini sago
- 1/2 cup coconut cream
- 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.