Guava paste can be made at home by slow cooking equal parts sugar and diced guava. The faster, and only available option in my area at this time of year, is the canned store bought variety. Goya Foods Brand Guava Paste, packaged in a flat tin and available in many grocery chains, is featured in this recipe. Most often guava paste is paired with cheese or incorporated into baked goods. The flavor is reminiscent of a fruit roll-up in jelly form, adding the perfect balance of sweetness when combined with other tropical ingredients.
The next layer in this dessert is a simple mix of chia seeds, vanilla paste, pineapple and So Delicious Lite Culinary Coconut Milk which comes conveniently packaged in single use cartons. Not to be confused with canned coconut milk, lite culinary coconut milk is both lower in fat and the consistency of pourable cow's milk.
This is a make ahead dessert that is worth the wait. Be sure to allow plenty of time for it to set before adding the guava sauce. With this last step work quickly! Melted guava paste prefers its original form, returning to it within minutes. Finally, search your pantries for some crunch, top it off and enjoy!
1 cup cubed pineapple, plus 1/4 cup reserved
11 ounces So Delicious lite culinary coconut milk
1 tablespoon vanilla paste or powder
2 tablespoons chia seeds
3 tablespoons water
4-6 tablespoons Goya guava paste
1/4 cup puffed millet or granola
Blend the pineapple, milk and vanilla until smooth. Pour into a liquid measuring cup and stir in the chia seeds. Allow to thicken for 15 minutes.
Cut the reserved pineapple into small cubes and spoon into the bottom of the serving glasses. Equally divide the thickened chia mixture between the two glasses. Refrigerate overnight.
Over medium-high heat, combine the water and guava paste in a small pan. When the paste begins to heat up, use a whisk to break it apart. Turn the heat down to medium and continue whisking until smooth. Remove from heat, allowing to cool just slightly for about 1-minute. Quickly pour or pipe the sauce onto the chilled chia pudding to form a thin top layer, dividing equally between each glass. Refrigerate for at least 1 hour.
When ready to serve, top with puffed millet or granola of choice.
Yield: 2 servings