ginataang bayabas / guava in coconut cream

Delicious and so easy to make! Thanks to our Instagram followers who suggested (when I posted my guava tree) to make this. From now on, every time my guava tree bears fruit and aside from making Guava Jelly, I will definitely make this as a dessert after a meal or a snack in between. My husband and I loved it! 

​So, we need about 5-7 medium ripe but firm guavas which will make about 3 cups when sliced and seeded. Make sure to wash them first because we will not be removing the skin. 

Slice the guava in half and remove seeds then cut in small pieces. 

I added sago (tapioca pearls). It's optional but I suggest to include it. Sago is perfect with coconut milk. To cook it, boil 2 cups of water, add 3 tbsp mini tapioca pearls and cook until the pearl is clear. Remove from heat, drain and rinse in cold water. If you would like make it in advance, you can store your cooked sago in an airtight container with water. 

ginataang bayabas / guava in coconut cream recipe

INGREDIENTS:

• 5-7 small - medium ripe but firm guavas, sliced and seeded (makes about 3 cups)
• 1 can, 13.5 oz coconut milk  
• 1/2 cup sugar
• 1 tsp salt
• 1/4 cup coconut cream
• 1/2 cup sago/tapioca pearls, cooked 

HOW TO PREPARE: 

• Heat coconut milk in a sauce pan.
• Add sugar. Stir until sugar is dissolved.
• Add sliced guava and salt. 
• Stir and cover. Let it boil.
• Cook until guavas are soft. 
• Remove from heat.
• Add coconut cream
• Add sago/tapioca pearls (optional) 
• Serve and enjoy.

​

​more recipes to try:

Guava Jam

Bisquick Muffins

Melon/Cantaloupe Juice

Pansit Palabok

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