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!
![Guavas in Coconut Cream in wooden bowls](https://www.kawalingpinoy.com/wp-content/uploads/2019/05/guava-coconut-cream-4.jpg)
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.
![bowl of ginataang guava with tapioca pearls](https://www.kawalingpinoy.com/wp-content/uploads/2019/05/guava-coconut-cream-1.jpg)
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
![how to make guava in coconut cream](https://www.kawalingpinoy.com/wp-content/uploads/2019/05/guava-coconut-cream-5.jpg)
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.
![drizzling kakang gata over ginataang guava in a bowl](https://www.kawalingpinoy.com/wp-content/uploads/2019/05/guava-coconut-cream-2.jpg)
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
- ½ cup sugar
- ½ teaspoon salt
- 2 cups guavas, peeled, seeded, and sliced
- ½ cup cooked mini sago
- ½ 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
![YouTube video](https://i.ytimg.com/vi/pbzKms_Wk-Y/hqdefault.jpg)
Nutrition Information
“This 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.”
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.